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Cheese from Italy, Friuli Venezia Giulia
Formai del cìt is a strong, slightly spicy cheese spread made at home from leftover or faulty Latteria or Montasio cheese. The cheese is minced, kneaded by hand with milk or cream, left for 6–7 hours at room temperature, minced again and seasoned. It is a cheese preparation, not a new make; the flavour comes from the aged cheese and grows sharper as it is kept.
| Latteria or Montasio cheese, aged 2–12 months | Leftovers or wheels with minor faults; grated if very old[ersa][onaf-sheet] |
| Milk | To make the paste smooth; cream was often used instead in the past[ersa][onaf-sheet] |
| Salt and ground pepper | Added after the second mincing[onaf-sheet] |
Total time across the recorded steps: 6 h – 7 h
What changes: Old cheese is put through a meat mincer
Latteria or Montasio aged 2–12 months. Output: minced cheese.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Formai del cìt is a strong, slightly spicy cheese spread made at home from leftover or faulty Latteria or Montasio cheese. The cheese is minced, kneaded by hand with milk or cream, left for 6–7 hours at room temperature, minced again and seasoned. It is a cheese preparation, not a new make; the flavour comes from the aged cheese and grows sharper as it is kept. Made in 5 steps over 6 h – 7 h. The longest step, rest at room temperature, takes 6–7 h (ERSA 2017).
| Main step | 6–7 hReported[ersa][onaf-sheet] | Rest at room temperature |
|---|
It is not made from milk but from old cheese, minced and kneaded with milk or cream. The name comes from the stone jar ('cìt') it was once stored in.
It is a soft, moist spread; the sources keep it in a cool room and eat it within 10 days.
Hazards the sources name: Staphylococcus aureus, found as a minor species in the Montasio natural milk cultures (a study of Montasio, a related Friulian cheese; not tested in this product).
Every number is labelled with how it is known. How this atlas is made
In the past it was made in more or less every family, also in Tramonti di Sotto, as a use for leftover or poor-quality cheese. It is listed in the INSOR Atlante dei Prodotti Tipici (1989–1995), and people still travel to Tramonti di Sopra to buy it.
