Carnia Malga Cheese

This cheese was originally produced in malga (alpine huts), some of which were recorded in documents of the 11th century. The mountainous area has an abundance of alpine pastures and lies on the borders with Austria and Slovenia. According to local traditions, beech wood is used to heat the copper cheese cauldrons because it generates greater heat than other woods. Some producers will blend the cow’s milk with 10% of goat’s milk as this gives greater flavour to the cheese. It can ripen for periods exceeding one year.