What is Friulano?

Friulano is a hard Canadian cheese made of cow's milk. This cheese has a slight taste when a young and stronger, walnut taste when ages aging. It has a light yellow color with very small holes. It is usually served as part of the cheese plate, as refreshments or grated on other foods. Friulano pairs well with several styles of wine to change taste.

The name Friulano is Italian and refers to a specific Italian area, Friuli, northeast of Italy. This cheese is also called Montasio or Furlano. Sometimes it is referred to as Italian cheddar, although it tastes or looks like traditional Chedar cheese.

This cheese is in large blocks, each with a yellow bark that is sometimes removed before selling the block. Its texture is quite firm and the cheese contains small holes. Cheese tastings describe this product as mild, although when Friulan is aging, it develops a slight taste of hazelnuts. Its characteristic fortress makes it a good choice for a grid and is commonly onsliced ​​and used in sandwiches and refreshments.

Friulano is produced with cow's curd, which is washed and cooked at relatively low temperatures, at approximately 109 ° F (43 ° C). The precipitation process is fermentation caused by lactic bacteria. The process is sometimes added enzyme, lipase to create more taste.

normally the cheese is produced on wheels and then ages for up to four months. This milder version is usually instead of cured. Mild versions are often served with biscuits and fruit as part of the plate.

longer aging, up to 18 months, is used for grid and for versions that are marked with a stronger taste. During aging, the cheese is often washed and often rotates, with storage temperature at 50 ° C (10 ° C). The mature version can be oiled or waxed, although it depends on the producer.

Recommendations for pairing with Friulano include Chardonnay and dry red wines. About the woodVorych and fruit tones found in Chardonnay from South Africa, California or Australia, say that this cheese perfectly complements. For those who prefer red wines, experts recommend the varieties Syrah, Grenache and Carignan.

There are so many variations on this product that substitution can often be used in recipes. Gruyere or Mozzarella can be replaced by a slight version. Emmental, eyes or cantonnier can be used on the plate on the plate instead. For a very strong version of the version, Emite or Miranda are close to substitutes.