Made from "defective" malga cheeses, the preparation of Formadi Frant, which often still takes place within the family, in fact had the purpose of recovering and preserving cheeses that were unsuitable for aging, and therefore fragmented, then mixed and kneaded with salt, pepper, milk and cream, until a homogeneous mixture was obtained to be consumed after 40 days of storage.
With a distinctive flavor, in which the spiciness contrasts with the sweet sensation, it has a dark yellow color, and is excellent when paired with polenta, potatoes or reduced Verduzzo or pear jelly. In short, a very special traditional and artisanal production, according to which the resulting mixture is deposited in a cylinder of fine wood and insulated by a layer of salt water. Time a few weeks and the molds are ready. A production that varies from producer to producer and that represents one of the truest expressions of that peasant art of recovery common to many alpine areas of our country.
To taste Formadi frant at its best, we recommend pairing it with Pinot Grigio.
Production area: Carnia
