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	<title>Formaggio Saltarello cheese - Revision history</title>
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		<title>JuliaBalbilla at 09:56, 4 August 2012</title>
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		<updated>2012-08-04T09:56:56Z</updated>

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|description=Formaggio Saltarello is a mountain cheese produced in Socchieve (province of Udine) in the Italian region of Friuli-Venezia Giulia&lt;br /&gt;
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[[Image:Formaggio Saltarello cheese.jpg|thumb|300px|right|Formaggio Saltarello cheese]]&lt;br /&gt;
Formaggio Saltarello is a mountain [[Cheese|cheese]] produced in Socchieve (province of Udine) in the [[Italian]] region of Friuli-Venezia Giulia.  It is produced only in late spring / summer when the [[Cheese|cheese]] mite lays its [[Eggs|eggs]]. The larvae of this type of fly attack the cheese and it is matured in about 3 months in a concealed basement.  It has a height of 8-10cm, a diameter of 25-35cm and a variable weight.  It is cylindrical in shape and rindless. It has a [[Cream|cream]], spreadable texture which is occupied by white mites. It has a  strong and spicy flavour.&lt;br /&gt;
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The [[Cheese|cheese]] is typical of the province of Udine and is produced using traditional techniques in the mountain huts in the area. The tradition [[Dates|dates]] back to ancient times, and is remembered in a festival that is held in Nonta in early October. It is always produced in small quantities for the local market, probably because of problems related to the marketing of a type of [[Cheese|cheese]] that is the result of parasitic infestation.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Unknown milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Friuli-Venezia Giulia cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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