Formadi Frant is an example of the typical recovery cuisine of Carnia, a mountainous and historically isolated region of Friuli Venezia Giulia. The name, which in Friulian means "crushed cheese", perfectly describes this product which arises from the need not to waste damaged cheeses or imperfect productions. The preparation of Formadi Frant involves crushing different cheeses of different ages, to which milk, fresh cream and pepper are added to enrich the flavour.

This unique cheese is then processed until it obtains a homogeneous consistency, pressed into wooden molds and left to mature in cool environments for at least 40 days. During maturation, the flavors of the various cheeses blend, creating a complex and harmonious taste.

Recognized as a Slow Food Presidium , Formadi Frant is celebrated for its craftsmanship and its ability to preserve a dairy tradition that was in danger of disappearing. In the kitchen, it is extremely versatile, it can become an ingredient for pastas and risottos , flavor Frico or enjoyed alone combined with fresh pears, honey and walnuts .