Made in the alpine foothills of Italy by Slow Food-approved producer Latteria Perenzin, Formajo Ciock has been inspired by the centuries-old custom of hiding cheeses in fermenting grape must to conceal them from theft or tax.
Formajo Ciock is adapted from a traditional Montasio recipe and then steeped in grape must for 10 days causing the grape residue to cling to the characteristically dark rind and help to give the cheese a slightly piquant flavour. Sweet and fragrant with notes of ripe fruits.