Latteria Turnaria Cheese

Slow Food Presidium

Italy

Friuli Venezia Giulia

Milk and milk products

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Latteria Turnaria Cheese

The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake. The subsequent reconstruction led to the closure of many dairies and a concentration of farms. The few remaining turnarie dairies managed to survive for a few decades but then began to close too, following the gradual disappearance of small family farms and an agricultural policy that pushed producers to merge dairies in order to obtain the certifications and quantities needed for national sales and export.

Season

Available all year round

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Today, the number of latterie turnarie in Friuli can be counted on one hand. The Presidium wants to preserve this system by promoting the cheese they produce. Known simply as Latteria, and aged for up to one year, the raw-milk cheese does not use commercial starter cultures. The milk comes from small farms close to the dairy, where the most common breed is the local Pezzata Rossa and the cows’ diet does not include corn silage. Promoting the cheese and ensuring it commands a fair price can help to prevent the extinction of this historic system.

Production Area
Friuli Venezia Giulia

Presidium supported by
Acque del Gemonese Ecomuseum, Municipality of Gemona
Latteria turnaria di Campolessi
Gemona del Friuli (Ud)
Via S. Marco 7
tel. 347 3027668
latteriadicampolessi@gmail.com
www.facebook.com/LatteriaCampolessi/
Casaro: Alberto Boezio

Associati:
Sereno Milisso (Presidente) di Segnacco di Tarcento; Franco Calligaro, Daniele Ursella e Lidia Vattolo di San Floreano di Buja; Giuliano Cargnelutti, Angela Cragnolini, Antonio Rossi e Alessandro Vattolo di Campolessi di Gemona del Friuli; Daniel Colomba di Montenars; Eros Candolini di Bordano; Mirella Miani e Renzo Tabotta di Sopramonte di Buja; Giovanni Perini di Collerumiz di Tarcento; Loredana Tuti di Gemona del Friuli; Lucia Valle di Enemonzo; Luigi Zamolo di Venzone.


Caseificio Turnario di Pejo
Piazza S. Giorgio, 1
38024 Pejo (Tn)
Casaro: Daniele Caserotti
Tel. 333 9612140
pejo.caseificioturnario@gmail.com
www.facebook.com/caseificiopejo/

Associati:
Casanova Riccardo (Presidente)
Dallagiovanna Ilaria
Bontempelli Graziano
Moreschini Silvano
Producer’s Coordinator
Sereno Milisso
Tel. 347 3027668
latteriadicampolessi@gmail.com

Slow Food Coordinator
Maurizio Tondolo
Tel. 338 7187227
info@slowfoodaltofriuli.it
Today, the number of latterie turnarie in Friuli can be counted on one hand. The Presidium wants to preserve this system by promoting the cheese they produce. Known simply as Latteria, and aged for up to one year, the raw-milk cheese does not use commercial starter cultures. The milk comes from small farms close to the dairy, where the most common breed is the local Pezzata Rossa and the cows’ diet does not include corn silage. Promoting the cheese and ensuring it commands a fair price can help to prevent the extinction of this historic system.

Production Area
Friuli Venezia Giulia

Presidium supported by
Acque del Gemonese Ecomuseum, Municipality of Gemona
Latteria turnaria di Campolessi
Gemona del Friuli (Ud)
Via S. Marco 7
tel. 347 3027668
latteriadicampolessi@gmail.com
www.facebook.com/LatteriaCampolessi/
Casaro: Alberto Boezio

Associati:
Sereno Milisso (Presidente) di Segnacco di Tarcento; Franco Calligaro, Daniele Ursella e Lidia Vattolo di San Floreano di Buja; Giuliano Cargnelutti, Angela Cragnolini, Antonio Rossi e Alessandro Vattolo di Campolessi di Gemona del Friuli; Daniel Colomba di Montenars; Eros Candolini di Bordano; Mirella Miani e Renzo Tabotta di Sopramonte di Buja; Giovanni Perini di Collerumiz di Tarcento; Loredana Tuti di Gemona del Friuli; Lucia Valle di Enemonzo; Luigi Zamolo di Venzone.


Caseificio Turnario di Pejo
Piazza S. Giorgio, 1
38024 Pejo (Tn)
Casaro: Daniele Caserotti
Tel. 333 9612140
pejo.caseificioturnario@gmail.com
www.facebook.com/caseificiopejo/

Associati:
Casanova Riccardo (Presidente)
Dallagiovanna Ilaria
Bontempelli Graziano
Moreschini Silvano
Producer’s Coordinator
Sereno Milisso
Tel. 347 3027668
latteriadicampolessi@gmail.com

Slow Food Coordinator
Maurizio Tondolo
Tel. 338 7187227
info@slowfoodaltofriuli.it

Territory

StateItaly
RegionFriuli Venezia Giulia

Other info

CategoriesMilk and milk products