€ 89,38 for forma intera, 5,5kg ca.
The Carnia Alto But from 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 Vecchio is nothing more than the aged version of the cheese: the raw cow's milk toma is, in fact, placed in aging for a minimum of 10 months.
The name originates from the Valle But, where the rhythms of production follow those of nature. This splendid cheese originates from the milk produced by Brown Swiss cows. The production method has been handed down for over 100 years from the old dairies in the towns of Val But. A local production that Antonio Carpenedo wanted to spread throughout Italy and the world, receiving more and more acclaim. Once again, Antonio has uncovered a rarity to be tasted.
The Carnia Alto But Vecchio from La Casearia Carpenedo (which we present to you in full on this page) 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 decisive flavors depending on the aging, but characteristic of mountain pastures. Peculiar and slightly spicy flavor, it is an excellent cheese in a cheese platter, alongside spicy sauces or berry jams. For pairing, we prefer a Rosso Colli di Conigliano.
Pale yellow predominates in the rind, with quite an intense hue. The presence of small holes in the paste decreases compared to shorter aging periods. The consistency of the paste is semi-hard with a tendency to crumbly. Unmistakable high mountain aroma. The high altitude forage predominates, attesting to the goodness of the milk.
€ 89,38
for forma intera, 5,5kg ca.
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Friuli Venezia Giulia
Carnia Alto But Vecchio full form
