“Scuete Fumade,” or smoked ricotta, is a culinary treasure of Carnia. Originally a rural food, it is made from heated and curdled whey, then pressed and smoked with juniper branches. With a thin brown rind and a compact white paste, Scuete is appreciated both fresh and mature, and is perfect for grating to add intense flavours to traditional dishes. Together with Montasio DOP and Latteria, it is a symbol of the cheese-making tradition of Friuli Venezia Giulia.
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