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Carnia
cow's milk cheese from near Belluno
Named after the mountains of Friuli-Venezia-Giulia, this is a hard grainy cheese, similar to Parmesan but with mountain herby flavour. Locally it's known simply as cuc, the word for cheese.
The Slow Food Presidium includes the Carnia produced around Padola in the province of Belluno, using the milk of the brown alpine cows.
Text © Dana Facaros & Michael Pauls
Image by Guffanti Formaggi