Formaggi di malga
Made with the milk of cows grazing at altitude, they follow the seasonal rhythms of monticazione (transhumance to mountain pasture) and carry the scents and herbs of the Verzegnis territory.
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Producers · Tolmezzo (UD)
Malga con produzione casearia sulle pendici del monte Verzegnis
Eccellenza Italianacertificata 2026–2027
Read on
The place
Malga Mongranda stands at 1,066 metres above sea level, on the eastern slopes of Monte Verzegnis, reachable from the locality of Sella Chianzutan. The malga, owned by the Comunità di Verzegnis, is run by Ivan, who raises cows and goats there and produces cheeses with milk from his own herd. The farm is open from May-June to September and offers direct sale of its dairy products.
Since 2018
Malga Mongranda stands in the Sella Chianzutan area, within the territory of Verzegnis. A project begun in 2014 brought new life to a structure rooted in Friulian pastoral tradition.
Why you can trust it
Malga Mongranda - Verzegnis is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
Malga Mongranda - Verzegnis is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · In alpeggio
During the summer season the animals move up the mountain and feed on the grasses of the high pastures. The quality of the milk depends directly on this bond with the land.
The milk produced on the alpine pasture is transformed in the dairy following the casaro's (cheesemaker's) craft. The short supply chain allows control over every step, from milking to ageing.
Running the malga requires direct knowledge of the animals, the raw materials and the mountain environment. It is this body of skill that guides the daily production choices.
Dalla malga
Services and features
Made with the milk of cows grazing at altitude, they follow the seasonal rhythms of monticazione (transhumance to mountain pasture) and carry the scents and herbs of the Verzegnis territory.
Made with goat's milk, they stand out for their more delicate texture and sharp flavour. They express a dairy tradition widespread across the Carnic Alps.
The fresh ricotta is made from the whey left over from cheesemaking; the smoked version develops a brown crust and a more lingering aroma, following an old local custom.
Obtained by cream separation or churning, it has the deep yellow colour typical of alpine milk and an aromatic profile that shifts with the season and the forage.
A traditional Friulian cheese made by crumbling and recompacting offcuts from various wheels, with the addition of salt and spices. Made with an irregular texture, it is a presidio (Slow Food heritage product) of Carnic dairy culture.
The malga (mountain dairy farm) has hosted milk-processing demonstrations and educational tours open to the public, making the production process visible from animal to finished product.
The proof
What visitors say
«Ottimo formaggio di capra e mucca. Da non perdere»
«Squisiti i formaggi che abbiamo acquistato e che sicuramente ritorneremo a riprendere.»
«I formaggi più buoni al mondo.»
«Fa un ottimo formaggio e una ricotta eccezionale!»
Reviews appear in the language each guest wrote them in.