The traditional name of this cheese comes from Mount Asio, though today its most popular name is Salato Morbido Friulano.
In order to have a fresh and white cheese they keep it in a mixture of water, milk and salt and this of course makes the cheese taste a little bit salty.
In the old days they needed to have fresh cheese to bring with them whenever they had to leave home to pasture their animals.
This time I’d like to try a more adventurous pairing.
A white wine in barique coming from the same region.
A wine that could counterbalance the sweetness of the cheese and at the same time, thanks to its structure, to agree with the cheese savouriness.
In case the cheese should taste too salty, you could eat it with slices of polenta.
It would be a perfect pairing!
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