Typical cheese from Carnia, produced chopping different cheeeses, youngers and olders, and mixing all with cream and pepper; Frant means infact 'fragmented'
Shape & texture
The texture is ivory white or pale yellow depending on the season of production, with spots of pepper spread around
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
Curious to know
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
(*) Average weight: kg 0.256