New
The product
Formadi Frant
Typical Friulian cheese 'crushed' and mixed with cream and pepper
Code:
30136
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
180 g approx
Minimum order:
1 piece
| Description | Cheese made from a mixture of shredded semi-cooked cheeses of different ageings, produced in Carnia, and mixed with pepper, cream and milk |
|---|---|
| Appearance | The colour ranges from ivory white to pale straw, depending on the season in which the cheeses were produced. Peppercorns evident in the paste |
| Taste | The flavour is marked, intense and savoury, the aromatic note of pepper is definitely recognisable |
| Maturing | unscheduled |
| Curiosity | It was formerly used as a system for recovering and preserving cheeses that showed defects or alterations that would otherwise require very rapid consumption |
| Our selection | The producer intends to valorise some of the region's local products, from traditionality to raw material |
| Suggestions | Excellent melted over yellow polenta and to cream fresh pasta or risotto; also delicious as it is, on a cheese board, combined with compotes and jams. It is traditionally paired with red wines from the territory, quite soft, harmonious, medium-bodied and with good aromatic persistence |
| Ingredients | Various cheeses (MILK, salt, rennet, preservative: lysozyme derived from the EGG), CREAM and pepper |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 180 g approx |
| Packaging | Vacuum packed in a plastic bag |
| Storage Conditions (packaged products) | Keep refrigerated between +0° and +4 °C |
| Nutrition Declaration | Energy: 1737 kJ / 419 kcal Fat: 35 g of which saturates: 26 g Carbohydrate: 2 g of which sugars: 0 g Protein: 24 g Salt: 1,7 g Typical value per 100 g |
The producer
Caseificio Fabris - Bertiolo (UD)
Why we chose them
Caseificio Fabris is a family business now run by brothers Claudio and Roberto Fabris.
It is based in Bertiolo, in the middle of Friuli, to the South of Udine, where the brand new factory is located. It is extremely well organised: the main
productions take place in two separate areas, on the one hand the dairy where the ricotta cheese is produced, and on the other an area dedicated
to gastronomic preparations, such as frico and polenta.
What unites these two different productions, and what we like about the two Fabris brothers, is their desire to emphasise some of the most
identifiable products of their region, Friuli Venezia Giulia. A choice that speaks of history and roots, with the ability to adapt traditional productions to
market demands. We were struck by Claudio and Roberto's ability to introduce process innovation in some productions so rooted in the Friuli
region,
obtaining a modern product but one that is still able to tell the story of the territory: 'Tradition is to guard the fire, not to worship the ashes', to quote
Gustav Mahler
From the same producer
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