Caciotta Cur di Mont

Pezzetta a ninety-year-long history, and throughout all this time the quality and passion put into the work carried out have remained unchanged, and this is where the Caciotta Cur di Mont is born. The company is located in a small village near San Daniele, in the heart of Friuli. Here the tradition of cheese-making has deep, centuries-old roots, firmly rooted in the territory, where cheeses faithful to tradition and to the territory itself are produced, and this is where the Caciotta Cur di Mont is born.  The Pezzetta family dairy is located in Alta Carnia  at 525 metres above sea level. Production is rigorously careful and faithful to tradition, methods have always been artisanal with a careful selection of milk and genuine products, thus guaranteeing absolute quality. The Caciotta Cur di Mont is a Friulian specialty characterised by a very brief ageing period. It has a soft, slightly holey paste, buttery and milk-white in colour. It has the fragrance of mountain herbs with light herbaceous notes typical of a mountain product. How to enjoy it: Highly recommended as a garnish for salads, but also grilled with a slice of toasted yellow polenta. It is a table cheese that is much appreciated on its own or with fresh fruit, such as pears and grapes.