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Furmai Marçèt


This cheese is a type of Bra Hard cheese that undergoes a particular treatment in the summer months.  Holes are first made with a small pick into which raw milk is subsequently poured. The cheese then ferments again so that a strong, mature flavour develops, appreciated by real connoisseurs,. Its name translated literally means ‘rotten cheese’.

Organoleptic characteristics
Aspect and texture: hard, yellow paste with brown or greyish elements
Taste: very intense, strong and piquant similar to blue marbled cheeses
Serving suggestions: full bodied, aged, red wines, spirits. Chestnut honey, Italian hot fruit chutney. Rye and maize bread.
Technical characteristics
Milk: skimmed, raw or pasteurised, cow, sheep and goat’s milk
Production method: artisan, industrial and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least six months
Production period: summer
Fats: 32% F-Dm
Weight: 6-8 kg
Size: 30-40 cm diameter, h. 7-9 cm
Producers: Dairies in the province of Cuneo