€ 25,55 for 1/4 di forma, 1,3kg 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 wonderful 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, in fact, is left to age for a minimum of 10 months.
The name originates from the Valle But, where production rhythms are those of nature. This wonderful cheese is made from the milk produced by the Brown Swiss cows. The processing 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 discovered a rarity to be tasted.
The Carnia Alto But Vecchio from La Casearia Carpenedo (which we present here in a quarter form weighing about 1.3kg) is truly a good and genuine cheese. Inflated words, but the Alto But is really a rare expression of the territory and tradition, with delicate and bold flavors depending on the aging, but characteristic of the mountain pastures. It has a strong and slightly spicy flavor, making it excellent on a cheese platter, alongside spicy sauces or berry preserves. For pairing, we prefer a Rosso Colli di Conigliano.
The straw-yellow crust predominates, with quite an intense hue. The presence of partridge eye in the pasta decreases compared to shorter aging periods. The texture of the pasta is semi-hard with a tendency to be crumbly. Unmistakable high mountain aroma. The high-altitude forage prevails, attesting to the goodness of the milk.
€ 25,55
for 1/4 di forma, 1,3kg ca.
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Friuli Venezia Giulia
Carnia Alto But Vecchio 1/4 shape 1.3 kg
