Furmai: produced in the spring and summer seasons
The furmai, straw-coloured tending to golden, is more valuable than the previous one: in the production seasons, in fact, the cows are fed with only green fodder.
Furmai: produced in autumn and winter
Furmai is known as “peasant cheese”: once, in fact, the dairies of the area suspended the activity on the day of Saint Catherine (November 25), and then resumed the following spring. In this period of time, the milk left over from the rearing of calves was transformed at home into butter and Furmai.
Few ingredients – raw milk, salt, rennet – are cylindrical shapes of about 3kg: it is a soft cheese, with a fresh but persistent taste.
€11,00 Cad. (22,00 €/Kg)