“Çuç di Mont” or “Formadi di Mont” is a traditional Friulian cheese produced in the Friulian Dolomites and the mountains of Carnia. Made with milk from cows that graze at high altitudes, it is processed using ancient techniques handed down from generation to generation. The maturing process, which can take up to a year, gives this cheese a unique and intense flavour. Today, thanks to the commitment of young cheesemakers and the Slow Food Presidium programme, Çuç di Mont is regaining its well-deserved status.
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