Malga Alta Carnia based in Sauris (UD) began as a refining, aging and marketing company for the traditional, local Malga della Carnia cheese.  It uses the same techniques of production that have been around for centuries and is one of the few companies that ages cheese in the mountains at 1250 metres above sea level.

We are waiting for you and looking forward to showing you how our ancient craft is done, an authentic and centuries old cheese-making tradition.

I am Sebastiano Crivellaro the “affineur” (the person responsible for perfecting the cheese, its flavors and aging) and this is all thanks to my father Pietro who taught me this art over 10 years ago.

Carefully following the aging process of the cheeses with love and attention is how we end up with a delicious, quality product that’s perfect for tasting even by the most demanding of palates.

Collecting the cheese produced at 1300-1500-2000 meters above sea level, in the Friulian Carnia-Dolomites, aging and selling  it, has been our system for keeping a micro-economy alive and kicking.

During the summer months cheeses brought from different huts in the Carnic Alps are stored in the old hay barn which is our cheese cellar. 

The best stories are told by the maturest of cheeses which, after 18-36 months of aging, carry with them a piece of  the past. We look forward to seeing you in Sauris to experience all of this first hand and up close.

 Sebastiano Crivellaro