An ancient rural tradition combined with skilful ageing in hay.
The secret of this cheese lies in its ageing wrapped in hay. The base cheese is Latteria Friulano ripened in environments in which the humidity and temperature are constantly monitored. Latteria di Grotta is then aged in an eighteenth-century cave located in the hills, which imparts its particularly intense flavour. It has a slightly crumbly texture and a surprisingly unique taste.