Sot la trape

Only true cheese aficionados can appreciate the full flavor and subtleties of Sot la trape cheese. Are you up for the taste test?

If you're still on the fence about trying Sot la trape cheese, let us tell you a bit more about it.

There are many factors that influence the flavor of Sot la trape cheese. Learn more about this fabulous cheese and you'll know how to select the best Sot la trape when making your purchase.

Is Sot la trape cheese the right fit for you? Keep reading and you'll find out.

Sot la trape cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too.

Origins of Sot la Trape Cheese

The ancient origins of this cheese are not linked to a specific production technique, but rather to the time when farmers in the alpine valleys needed to preserve surplus production. This requirement was necessary for long periods of storage of the cheese in cool and humid environments such as caves, basements, and vineyards, which served as natural refrigerators and allowed for the storage of the product.

Sot la Trape Cheese: A Type of "Drunken" Cheese

Sot la Trape cheese belongs to the category of "drunken" cheeses, which means that it is immersed in vats and covered with unauthorized grape pomace. Traditionally produced in Carnia, Val Canale, and Canal Del Ferro, it is a type of cheese that ripens under the potter's hands. Hardened whole forms (Latteria) are used, which have aged for at least two months, and fresh cheeses (Caciotte) of at least 20 days. For a period that varies depending on its size (usually four to ten days), the cheeses are immersed, alternating with a stem, in unfermented grape must. The grapes (dried) used for this purpose are Cabernet, Merlot, Refiscus, Sauvignon, Tocai, and Vedezzo varieties. After this phase, the cheeses are aged for at least one month before being sold.

The Unique Characteristics of Sot la Trape Cheese

The rind of Sot la Trape cheese takes on a purple color when covered with red grape pomace or a bright yellow if covered with white grapes. The textures are compact and pale yellow, with few or small diameter eyes in the Latteria type and almost absent in the Caciotta type. It has a creamy and elastic texture, delicate flavor, and a slightly spicy and salty aroma. The characteristic and traditional flavor and aroma of this product are determined by its prolonged stay in wooden cubes without fermenting. The wood, due to its high absorption capacity, facilitates the maintenance of complex biochemical balances responsible for the traditional organoleptic characteristics of the product.

The Shape and Size of Sot la Trape Cheese

The cheese is cylindrical with flat or slightly convex faces, with a diameter of 10-15 cm in the Caciotta type and 30-35 cm in the Latteria type. It has straight but non-sharp sides and a slightly rounded side of 6-8 cm, thick and weighing between 1 and 3 kg, up to 6 kg.

Pairing Sot la Trape Cheese

In a cheese platter, Sot la Trape cheese will provide a great combination of flavors and contrasts, especially when accompanied by a slice of crispy bread and a glass of red wine from Friuli.

✓ Italy