The product
Formadi Frant
Carnia Cheese, mountainous area in Friuli Venezia Giulia
Code:
30760
Country of origin:
Italy - Friuli Venezia Giulia
Type of Milk:
Cow's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Typical cheese from Carnia, produced chopping different cheeeses, youngers and olders, and mixing all with cream and pepper; Frant means infact "fragmented" |
|---|---|
| Appearance | The texture is ivory white or pale yellow depending on the season of production, with spots of pepper spread around |
| Taste | The perfume is intense, the taste is long, intense, slightly piccante with a continuos and pleasant balancing of sweetness and saltiness, hints of canteen and fermented milk |
| Curiosity | Formadi Frant is one of the most ancient preparation of Carnia, originally applied to recover and preserve cheeses that were not perfect enough to be sold; similar preparations have been developed in the northern part of Italy, expecially in Piemonte with Bruss |
| Weight | 1 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Carniagricola - Enemonzo (UD) - Friuli Venezia Giulia
Why we chose them
Carnia is a piece of land in the northern part of Friuli region, next to Austrian border.
Carniagricola was born from the agriculture and animaltechnic passion of the founder, Giacomo Rugo. Originally the company was concentrated
only on cow's breeding, selling the milk to the local diaries. In the last years Giacomo Rugo built his diary, to have the opportunity to process his
farm's milk.
The dairy is now managed by Beppe Rugo and his family. Beppe is a very charismatic man, a man that loves his origins and has decided to promote
the food culture of Carnia mountains.
The family has fully dedicated itself to the farm activities, taking care of the all processes, from cows wellness to cheese production. In particular
they produce Formadi Frant, a unique cheese that is protected by Slow Food with a Presidia, and Formaggio Salato (Salty cheese), a unique cheese
that matures in a particular mix of cream and brine called "salmueries".
It has been a pleasure for us meeting with Giuseppe, Sabrina and their family, visiting their modern cowshed and the dairy: the passion they have
for their job is really contagious.
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