Friulano

Friulano is the name of a firm cow's milk cheese made in Canada named after the Friuli region of Italy. It is rindless and interior-ripened with a yellow surface and interior. It is salty and tastes slightly of hazelnut. It is sometimes called Italian Cheddar, though it is not cheddared and does not taste like a Cheddar. It closely resembles Italian Montasio cheese which it strives to imitate, but has a different name since, in Canada, the name Montasio can only be used for cheeses made in the Montasio mountains of the Friuli region of Italy.

References

External links

The dictionary definition of friulano at Wiktionary

Sauvignon vert

Sauvignon vert (also known as Sauvignonasse & Friulano) is a white wine grape of the species Vitis vinifera. It is widely planted in Chile where it was historically mistaken for Sauvignon blanc. The grape is distinct from the California planting of Muscadelle which is also called Sauvignon vert.

Another synonym of Sauvignon vert is the Italian wine grape known as Friulano in the Friuli-Venezia Giulia region. Friulano from Friuli-Venezia Giulia was known as “Tocai” Friulano until March 31, 2007 when the European Court of Justice of Luxembourg set the prohibition of using the name “Tocai” in the name of the wine (as stipulated in a 1993 agreement between the European Union and Hungary). Since 2007 Tocai Friulano is merely known as “Friulano” in Friuli and is labeled as such.

The main confusion in Europe of the name Tocai Friulano is due to the Hungarian wine known as Tokaji (Hungarian of Tokaj) which does not have any Tocai Friulano in it all, and is comprised typically of the following grapes: Furmint (70%), Hárslevelű (20-25%), and Muscat Blanc à Petits Grains (5-10%). Hungary does not want anyone confusing the dry and aromatic Italian Tocai Friulano (which is a unique wine in and of itself) with their special sweet style wine called Tokaji. Some believe that early editions of Tocai Friulano in Italy were most likely made of the grape Furmint. The first record of a “new” Tocai, probably made from Sauvignonasse, is documented only in 1932.