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
Dimensions
30-40 cm diameter, h. 7-9 cm
Producers
Dairies in the province of Cuneo
Codice forma
n.d.
Codice tagliato
n.d.

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