Çuç di Mont

Italy

Friuli Venezia Giulia

Milk and milk products

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Çuç di Mont

The local economies of Carnia, Val Canale, Canal del Ferro and all of the Friulian Dolomites, up to the mountainous Livenza area, have always been closely connected to high-altitude livestock farming.
Summer pasturing, with seasonal migration from the valley floor up to the Alpine meadows, has been practiced for millennia. The first evidence dates back to before the year 1000, with documents from the Patriarchate of Aquileia defining precise rules for the use of pastures.
Historically, mountain pastures were assigned on a rotation basis and it was hard for a farmer to have the same pasture for multiple years. Along with the seasonal migration of livestock, for generations the families passed down the technique of preparing formadi di mont, traditionally known as çuç in Friuli. These days, the cheese is little known or valued.
The cheesemaking technique involves mixing the milk from the previous evening (raw and partially skimmed) with fresh milk in a cauldron. When the temperature reaches 32-36°C, calf rennet is added and the resulting curd broken into small pieces, the size of rice grains. The curd is then heated to 44-47°C for around 30 minutes.
After a resting period in the cauldron, the curds are removed by hand, with the help of a linen cloth, and placed in molds. The forms are pressed and turned a number of times, then in the evening they are immersed in brine, where they are left for 24 hours. Lastly the forms are left to dry on wooden boards. During their aging, the cheeses are cleaned and turned every day. The minimum aging period is 45 days, but çuç di mont only reaches its peak after a year.

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Season

Produced from the end of May to the end of September. Minimum aging 45 days.

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The Presidium unites the producers who still follow the authentic recipe, a new generation of cheesemakers who have started to return to the 60-plus mountain pastures in the Friulian mountains. Their çuç di mont is produced exclusively from summer milk from cows who graze in the Alpine meadows, their diet supplemented only with local hay or cereals. Chemical additives and industrial starter cultures are not allowed in the Presidium production protocol. Only self-produced milk starters can be used to trigger fermentation. The aim of the Presidium is to give new value to this cheese, connecting each form to its mountain pasture, selling the cheeses only after a long aging process, and encouraging consumers to visit the dairies to learn more about mountain cheesemaking.

Production area:
Friulian Dolomites, Carnic Alps and Prealps, Julian Alps and Prealps, Pordenone and Udine provinces

Presidium supported by:
Unione Territoriale Intercomunale della Carnia
Annalisa and Gessica Celant
Malga Costa Cervera (altitude of 1,131 meters above sea level)
Polcenigo (Pn)
Tel. +39 340 7961329 – +39 366 9527284
dallecelant@gmail.com

Luca Petris
Malga Losa (1,765 meters)
Ovaro (Ud)
Tel. +39 329 5330611
info@famigliapetris.com

Pietro Gortani
Malga Pozof (1,583 meters)
Ovaro (Ud)
Tel. +39 368 3745660

Slow Food Presidium Coordinator
Pietro Gortani
Tel. +39 334 1127780
info@gortanifarm.it

Presidium Producers’ Coordinator
AnnalisaCelant
Tel. + 39 340 7961329 – 366 9527284
dallecelant@gmail.com
The Presidium unites the producers who still follow the authentic recipe, a new generation of cheesemakers who have started to return to the 60-plus mountain pastures in the Friulian mountains. Their çuç di mont is produced exclusively from summer milk from cows who graze in the Alpine meadows, their diet supplemented only with local hay or cereals. Chemical additives and industrial starter cultures are not allowed in the Presidium production protocol. Only self-produced milk starters can be used to trigger fermentation. The aim of the Presidium is to give new value to this cheese, connecting each form to its mountain pasture, selling the cheeses only after a long aging process, and encouraging consumers to visit the dairies to learn more about mountain cheesemaking.

Production area:
Friulian Dolomites, Carnic Alps and Prealps, Julian Alps and Prealps, Pordenone and Udine provinces

Presidium supported by:
Unione Territoriale Intercomunale della Carnia
Annalisa and Gessica Celant
Malga Costa Cervera (altitude of 1,131 meters above sea level)
Polcenigo (Pn)
Tel. +39 340 7961329 – +39 366 9527284
dallecelant@gmail.com

Luca Petris
Malga Losa (1,765 meters)
Ovaro (Ud)
Tel. +39 329 5330611
info@famigliapetris.com

Pietro Gortani
Malga Pozof (1,583 meters)
Ovaro (Ud)
Tel. +39 368 3745660

Slow Food Presidium Coordinator
Pietro Gortani
Tel. +39 334 1127780
info@gortanifarm.it

Presidium Producers’ Coordinator
AnnalisaCelant
Tel. + 39 340 7961329 – 366 9527284
dallecelant@gmail.com

Territory

StateItaly
RegionFriuli Venezia Giulia

Other info

CategoriesMilk and milk products