Caseificio Alto But
Cooperative formed in 1969 from the small dairies of the Val But. The Sutrio shop sells its cheeses and beech-smoked ricotta; the visit goes through the workshop and ageing rooms and ends in a tasting.
About Formadi frant
A cheese born in Carnia from the need to use up defective wheels of malga cheese: they are minced and worked together with extra milk, cream, salt and pepper. After a night or two of rest it is aged for about 40 days. Turismo FVG calls the result soft and savoury, with a piquancy that varies from cheese to cheese. Caseificio Alto But makes its version from its own cheese of several ageings, ground and kneaded with salt, pepper and cream. The cheese is on the Friuli-Venezia Giulia list of traditional agri-food products.
Made in: Carnia
On the plate
Soft and savoury, with a piquancy that varies from one cheese to the next. Wikipedia's article on Friulian cuisine describes the same recipe of shredded cheese, salt, pepper, milk and cream.
Wine and cheese
What to pour with Formadi frant
Ribolla Gialla (skin contact) Friuli-Venezia Giulia
Our pickFormadi frant is soft and savoury, with a piquancy that varies from one cheese to the next. A skin-fermented Ribolla's tannic grip and acidity stand up to that piquancy without being flattened.
Skin-fermented whites (Vitovska, Malvasia, Friulano and blends) Friuli-Venezia Giulia
Our pickFormadi frant is soft and savoury, with cream in the paste and a piquancy that varies from one cheese to the next. A white fermented on its skins for weeks or months has the tannic grip and acidity to stand up to it.
The grapes behind these winesVitovskaRibolla GiallaChardonnaySauvignonFriulanoMalvasia Istriana
From the source
Where to buy and taste it
Spaccio Caseificio Alto But, Tolmezzo
The Tolmezzo shop of the Alto But cooperative, selling its cheeses and smoked ricotta beside cjarsons, frico, biscotti, honey, jams and smoked trout from Sutrio. Closed Sundays.
Latteria di Coderno, Udine (Chiavris) shop
The Udine outlet of the Coderno dairy, at Piazza Medaglie d'Oro 12 in the Chiavris district, selling its Montasio, Latteria, ricotta and mozzarella beside Friulian specialities. Closed Sundays.
Latteria di Cividale, Via Europa shop
One of two Cividale shops of the Latteria Sociale, selling Montasio DOP, the dairy's cheeses, fresh ricotta and butter direct from the producer, open mornings Monday to Saturday, with staff advice on pairings.
Latteria di Coderno, Codroipo shop
The Codroipo outlet of the Coderno cooperative, selling Montasio, Latteria and ricotta from its own dairy, open mornings Monday to Saturday and afternoons Tuesday, Thursday, Friday and Saturday. The Montasio consortium has its seat in the same town.
Cheese experiences nearby
Gemona, formaggio e... dintorni
Gemona's autumn cheese fair, in its 25th edition in 2026, held in the historic centre to showcase the area's cheese production, with food and wine stands, tastings and producers from outside the region.
Festa della Ricotta Friulana, Mortegliano
Three-day festival centred on the dairy: guided dairy visits and milk-production demonstrations, tastings, children's activities, and lunch and dinner stands serving km-0 dishes of Friulian ricotta, the dairy's cheeses and polenta from Blave di Mortean.
Guided visit to Caseificio Alto But
A guided visit to the dairy workshop to see milk turned into cheese, then through the ageing rooms, ending with a tasting of the finished products. The dairy offers it to schools and cheese enthusiasts.
Dairy products and farm visit at Malga Montasio
At this summer mountain dairy on the Montasio plateau you can buy and taste its own cheese and dairy products, eat at the agriturismo and, per Turismo FVG, watch the morning milking and meet the cheesemaker. Closed in autumn and winter.
Frico cooking class at Spolert Winery
A hands-on frico workshop at Spolert, a small Colli Orientali winery specialising in Schioppettino, taught in Italian and ending with the dish paired with wines and local products.
Formadi frant: questions
Is Formadi frant a protected cheese?
Not a DOP. It appears on the Friuli-Venezia Giulia list of traditional agri-food products (PAT), per the Wikipedia list of regional PAT.
How is Formadi frant made?
Defective malga cheeses are minced and mixed with milk, cream, salt and pepper, rested for one or two nights, then aged about 40 days, per Turismo FVG.
Same cheeseboard
More cheeses from Friuli-Venezia Giulia
Plan the trip
Visit Formadi frant country
Tastings and tours where it is made, and somewhere to stay.
Friuli-Venezia Giulia
Prosciutto Ham Factory Visit & Lunch Tasting near Udine
All 273 experiences in Friuli-Venezia GiuliaBooking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: www.turismofvg.it, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.