Formadi Frant was born in Carnia from the need to recover defective cheeses from the mountain pastures by cutting them up and mixing them with extra milk, cream, salt and pepper. After resting for one or two nights, it is matured for about 40 days. The result is a soft, tasty cheese with a variable spiciness. Historically produced for domestic use, today it is one of the finest delicacies of the Friulian pastures, a reflection of the high standard of living of the cows on the fragrant mountain meadows.
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