€ 24,46 for 1/4 di forma, 1,6 kg ca.
The Carnia Alto But by La Casearia Carpenedo is a cheese that represents the unbreakable bond between Antonio Carpenedo and 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 a minimum of 2 months.
The name originates from the Valle But, where production rhythms follow those of nature. This splendid cheese is made from milk produced by Brown Swiss cows. The processing has been passed down for more than 100 years from the old dairies in the Val But area. A local production that Antonio Carpenedo wanted to spread throughout Italy and the world, receiving increasingly positive feedback. Once again, Antonio has discovered a rarity to be tasted.
The Carnia Alto But Dolce from La Casearia Carpenedo (which we present on this page in a quarter of a wheel weighing about 1.6kg) is a truly good and genuine cheese. Inflated words, but the Alto But is truly a rare expression of the territory and tradition, with delicate and pronounced flavors depending on the aging, yet characteristic of the mountain pastures. Sweet and delicate, it is an excellent cheese in a cheese platter, alongside spicy sauces or berries. For pairing, we prefer a Rosso Colli di Conigliano.
Pale yellow prevails in the rind. In the paste, the medium-sized eye of partridge stands out. The texture of the paste is semi-hard with an elastic tendency. Unmistakable high mountain aroma. The high-altitude forage prevails, testifying to the goodness of the milk.
€ 24,46
for 1/4 di forma, 1,6 kg ca.
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Friuli Venezia Giulia
Carnia Alto But Dolce 1/4 of a size of 1.6 kg
