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SF0274661
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274659
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274657
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274819
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274818
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274817
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274816
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274815
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274814
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274813
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274812
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274810
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274808
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274805
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274804
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274803
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274802
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274801
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274800
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274799
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274798
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274797
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274796
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274793
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274792
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274673
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274672
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274671
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274670
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274669
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274668
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274667
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274666
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274665
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274664
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274663
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.

SF0274662
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
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