€ 83,49 for forma intera 6,5kg ca.
The Carnia Alto But by La Casearia Carpenedo is a cheese that represents the unbreakable bond between Antonio Carpenedo and the Friuli Venezia-Giulia, the region of origin of this splendid raw milk cheese, chosen and selected for over 30 years.
The Carnia Alto But Dolce is nothing more than the less aged and fresher version: the raw cow's milk toma, in fact, is aged for a minimum of 2 months.
The name originates from the Valle But, where the production rhythms follow those of nature. This splendid cheese is made from the milk produced by Brown Swiss cows. The processing has been passed down for over 100 years from the old dairies of the Val But villages. A local production that Antonio Carpenedo wanted to spread throughout Italy and the world, receiving increasing acclaim. Once again, Antonio has discovered a rarity to taste.
The Carnia Alto But Dolce from La Casearia Carpenedo (which we present to you here in its whole form) is a truly good and genuine cheese. Inflated words, but the Alto But is genuinely a rare expression of the territory and tradition, with delicate and strong flavors depending on the aging, but characteristic of mountain pastures. Sweet and delicate, it is an excellent cheese in a cheese board, alongside spicy sauces or berries. For pairing, we prefer a Rosso Colli di Conigliano.
Pale yellow predominates in the rind. In the paste, the medium-sized eye of partridge stands out. The consistency of the paste is semi-hard with an elastic tendency. Unmistakable high mountain aroma. The high-altitude forage prevails as a testament to the quality of the milk.
€ 83,49
for forma intera 6,5kg ca.
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Friuli Venezia Giulia
Carnia Alto But Dolce full form
