Latteria S. Andrea Cheese is produced with pasteurized whole cow's milk in the Treviso region of Northern Italy . It has a semi-hard texture and sweet, spicy taste which combines beautifully with our Frolic Viognier.
Latteria is a general term used to describe a type of cheese made in the Friuli Venezi-Giulia. The texture is semi-hard with a yellow paste and few holes. The taste is sweet, more or less intense according to the ripening period, with traces of spices.
This version, from the San Andrea Dairy is made with skimmed cow’s milk. During cheese making, the curd is broken into large pieces retaining a great deal of whey. The resulting cheese is surprisingly complex and pleasant with a sweet, nutty flavor.
The Latteria Biz ages cheeses that are typical of the Treviso and surrounding regions in Italy. Founded in the 1030's by Giuseppe Marcolin and Giovannina Biz and now run by the current generation of family the dairy offers only high quality, recognized cheeses with ascertained origins. They are recognized as cheese ageing experts and ensure they bring each cheese to its full flavor and characteristics.
The area’s climate and air quality make it a good place for ageing cooked paste cheeses, giving them increased flavor, and consistency as well as pronounced colors and spicy overtones. With the ageing process, the cheese's tasty flavor becomes slightly sweet with a lightly tangy feel.
The cheese ageing processes in use today are the result of 80 years of experiences that have been passed down over generations. These elements spotlight ageing times, temperature, air recycling, mold movement, visual, tactile and organoleptic inspection of the maturing cheeses.