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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. Made in 5 steps over 10 days. The longest step, keep in tubs in a cool room, takes up to 10 days (ERSA 2017). Flora carried over from the aged cheese does most of the fermenting.
| Main step | up to 10 daysSet[ersa] | Keep in tubs in a cool room |
|---|
| 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] |
| Starter: none added; the flora of the aged cheese |
Total time across the recorded steps: 10 days
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
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.
Every number is labelled with how it is known. How this atlas is made
Every family in the valley once made it from leftover cheese. It is listed in the INSOR Atlante dei Prodotti Tipici (1989–1995), and people still travel to Tramonti di Sopra to buy it.
