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Dairy cheese is linked to rural communities and the birth of the turnarias. The first Latteria cheese in northern Italy dates back to 1881, it was produced by Latteria turnaria in the province of Udine.
The raw or thermised milk of two milkings is heated to a temperature of 32-35 °, inoculated with selected grafting or ferments and added with liquid rennet or veal powder. The salting takes place in brine.
It can be tasted paired with white bread, with vegetables or salads. It goes well with young white wines.
It is produced both by artisanal and industrial dairies, and by the few remaining dairies, which use slight technological differences in processing, but which are able to influence the sensorial characteristics of the cheese. The forms are marked (fasces marking) with the name of the country where the dairy is located and with the date of production. Latteria is Slow Food Presidium with the following motivation: "Promoting and enhancing Latteria cheese starting from the selling price can help to stem the definitive closure of the ancient system that is at the base of the product".
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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