Cheese Factory - Fresh and aged cheese from Fagagna's Dairy

Borgo Paludo's dairy was founded officially in 1923 even if there are some proof that states that around 1900-1905 some families arranged a family-run small dairy.

The cheese factory got attributed the roman numeral “II” (still present in the outer edges) to prove that it is one of the oldest dairies of the regional area. The other historical dairy of Fagagna, the one called “Riolo” was founded a little later in 1928. However there was also the roman numeral “I”, the ancestor, but today it's not existing anymore.

In Fagagna the first dairy rised in 1885 and was marked with roman numeral “I”, it was a role model in all the region because it used a working process based on co-operation. Soon this business model of “co-operative dairy” had a widespread diffusion in all Friulian region with the establishment of many dairies in all the area.

Dairy business partners

Soci Latteria Borgo Paludo has 21 business partners from Fagagna and bordering districts. The mostly breeded bovine race by this zootechnical companies is the “Pezzata Rossa” (Fleckvieh), followed by Friesian and italian Braunvieh.

Guided tours

Visite guidate “Latteria Borgo Paludo” has often hosted classes and group of different ages and orgins, because the best way to appreciate and to be familiar with a product is to explain to the end user how that product is made, without keeping any secret hidden.

Photo gallery

Galleria fotografica

Open gallery

The Latteria cheese

Il latteria di Fagagna Fagagna's cheese is produced using exclusively high quality unpasteurised milk, the only things added are salt and rennet.

This ingredients, that means genuineness and freshness, are processed respecting traditions, with meticulous care in every processing stage and totally refusing the concept of intensive production.
Typicalness of Fagagna's cheese “Latteria” is bound to different factors like the particular area and the weather of moraine hills where is produced, the bovine race, the breeding techniques and the nutrition based on fodder dried by the sun.

It's a semi-hard cheese, straw-coloured, with few unvarying eyes, a good smell and a sweet and harmonious taste. The crust is smooth and elastic, golden coloured, to light brown when aged.
It has a cylindrical shape with full sides or slightly convex and a 30-40cm diameter, a cheese wheel weight is around 6-8 kg. On the straight outer edges, of 7-8cm height, are impressed the dairy code, the date of production and the sanitary stamp.
Based on your preferences can be consumed in different ages of ripening: fresh, mezzano or aged. The fresh cheese has at least 2 months of ripening and a delicate and pleasant taste that reminds milk. The mezzano, from 2 to 5 months of ripening, has a stronger taste, while the aged cheese with over 10 months of ripening becomes savoury and a little spicy. Fagagna's cheese “Latteria” is a cheese with high nutrition values: in particular, it has an high protein content, presence of sea salts, and, specially in the fresh cheese, a decisive contribution of lactic microflora.

Nutritional values tables

Tab. 1 Nutritional values for Latteria 40 days (based on 100g)

Fat	34,00 g
Protein	25,21 g
Carbohydrate	1,55 g
Relative humidity	35,51 g
Energy value	413,12 Kcal

Tab. 2 Nutritional values for Latteria 90 days (based on 100g)

Fat	36,00 g
Protein	25,48 g
Carbohydrate	1,24 g
Relative humidity	33,11 g
Energy value	430,88 Kcal

Verde Dentro

QUALITY, CONTROLS AND CERTIFICATIONS OF FAGAGNA'S LATTERIA CHEESE

Quality assurance, food safety and tradition are the requirements that Fagagna's cheese always respect thanks to the rich history behind it. But maybe these are not always known by end users.

An important occasion to transmit these informations it's the product certification, a path that Borgo Paludo's dairy has started in 2004. From the first of Genuary 2005, Europe has decided to impose new restrictions on the agroindustrial business to improve directness (Reg. CE 178/02), these improvements are called “traceable”: a system that allow to follow the whole life of a product, from production process to the end user, or in reverse to return back from end user product to raw material.