Baita Friuli
June 14, 2009
Country and region of origin: Italy, the Friuli-Venezia region of Giulia
Milk: Pasteurized Cow’s Milk
Age: at least 5 months
Rind: Natural rind, not particularly edible
Creamery: Various
Creamery website: Unknown
Properties: Nice, firm and buttery-colored, Baita isn’t a particularly well-known cheese but it’s a fine, slightly fruity, oddball of a cheese. It reminds some of cheddar, some of gruyere. For me, it depends upon what you’re eating it with. It melts beautifully.
Uses: Grating, cooking, sandwiches, munching
Wine Pairings: Zinfandel, Pinot Noir, or hearty red wines; some suggest dry Rieslings, also
Production Notes: Wheels are about 22 pounds, typically. Listed ingredients are cow’s milk, rennet (animal rennet) and salt.
