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Carnia Altobut

Carnia Altobut
Photo Credit: La Casearia Carpenedo
  • Made from unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Carnia

  • Type: hard, artisan

  • Texture: compact, elastic, firm and open

  • Rind: natural

  • Colour: pale yellow

  • Flavour: pronounced, strong, subtle

  • Aroma: aromatic, floral

  • Vegetarian: no

  • Producers: La Casearia Carpenedo S.r.l.

Carnia Altobut is a mountain cheese that comes from the But valley of Carnia region in the north-eastern Italian area of Friuli. It is a hard cooked, pressed cheese that is aged at Casearia Carpenedo from two months to one year. Wheels are proposed at three ages: Fresco (aged min. 2 months), Mezzano (aged min. 6 months) and Vecchio (aged min. 12 months).

The paste of Carnia Altobut Fresco is ivory or light yellow in colour with a compact and elastic texture demonstrating sporadic holes of varying sizes. Flavour is pleasant and typical of a mountain cheese with aromas of mountain flowers. It is delicate at the beginning of the season, becoming stronger as the wheels mature.

Pair the cheese with a full-bodied red wine or white wines.

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