Typical of all Friuli Venezia Giulia, the name of this cheese is always accompanied by the specification of the geographical area in which the single dairy operates.
The straw-colored pasta, compact and with light holes, of a pleasantly delicate flavor, is presented in pieces of 25-30 cm in diameter, 8 cm high and is produced both in artisanal and industrial dairies and in dairies that are the real place of origin starting from 1881, the year in which the first social dairy in Turnaria was established in Forni Avoltri (Udine).
symbolic product obtained in the old dairies that still use copper boilers, sometimes fed
with the wood fire and work the raw milk added with the natural lactointenso.
