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The classic Friulian dairy, obtained from fresh milk processed raw in the characteristic copper boilers, as tradition dictates.
The rind is smooth, elastic, straw-colored, tending to brown with aging. The paste is semi-hard, quite elastic, ivory or light straw-colored. The holes are fine-medium, evenly distributed.
Latteria Travesio P.A.T. cheese - Mezzano
€13.20
The classic Friulian dairy, obtained from fresh milk processed raw in the characteristic copper boilers, as tradition dictates.
The rind is smooth, elastic, straw-colored, tending to brown with aging. The paste is semi-hard, quite elastic, ivory or light straw-colored. The holes are fine-medium, evenly distributed.
Use and pairings: it is tasted paired with white bread, with vegetables or salads. It pairs well with young white wines.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Friuli-Venezia Giulia
- Type of milk
- Cow milk
- Milk processing
- Raw milk
Specific References
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