Sot la trape (cheese under pomace) is prepared by immersing dairy-type cheeses (at least 60 days old) or caciotta (about 20 days old) in local pomace and grape must, also sweet, white or red, chosen according to the desired aromatic characteristics of different grapes. After a variable immersion period (about 4 to 10 days) depending on the size, the cheeses are seasoned for another month before being ready and also used in traditional Carnic gastronomic preparations.
