Formaggetta fresca, Furmaìn*

Formaggetta fresca and Furmaìn are two types of fresh cheese that are popular in the Emilia-Romagna region of Italy. These cheeses are made from cow’s milk and have a soft, creamy texture with a mild, slightly tangy flavor. They are often used in traditional dishes such as pasta, risotto, and salads.

Formaggetta fresca can be found in many towns and communes throughout Emilia-Romagna, including Modena, Bologna, and Parma. It is commonly sold in local markets and specialty cheese shops, such as La Bottega del Cheeseo in Bologna and Caseificio 4 Madonne in Modena.

Furmaìn, on the other hand, is a specialty cheese that is only produced in the town of Sogliano al Rubicone in the province of Forlì-Cesena. It is made using a traditional method that involves heating the milk in a copper cauldron and adding rennet to curdle it. The cheese is then aged for a few days before being sold.

Both Formaggetta fresca and Furmaìn have been recognized as PAT (Traditional Agri-Food Product) by the Italian government. This means that they are produced using traditional methods and have a unique flavor and cultural significance. The specifications for these cheeses include:

– Formaggetta fresca: made from cow’s milk, soft and creamy texture, mild and slightly tangy flavor, sold fresh or aged for a few days
– Furmaìn: made from cow’s milk, soft and creamy texture, slightly sweet and nutty flavor, aged for a few days

To enjoy these cheeses, try making a simple pasta dish with Formaggetta fresca and fresh tomatoes, or a salad with Furmaìn and arugula. Sources for this information include La Cucina Italiana ( and Slow Food (