Alto but is a mountain cheese that comes from the But valley of Carnia region in the north-eastern Italian area of Friuli. It is a hard cooked, pressed cheese that is aged at Casearia Carpenedo from two months to one year. Wheels are proposed at three ages: Fresco (aged min. 2 months), Mezzano (aged min. 6 months) and Vecchio (aged min. 12 months).
The paste of Carnia Altobut Fresco is ivory or light yellow in colour with a compact and elastic texture demonstrating sporadic holes of varying sizes. Flavour is pleasant and typical of a mountain cheese with aromas of mountain flowers. It is delicate at the beginning of the season, becoming stronger as the wheels mature.