çuç di Mont

It's a cheese partially cooked with an elastic consistency pleasant on the palate with irregular holes.
The processing involves mixing in the boiler the milk of the evening before (raw and partially skimmed) toghether with the one just milked. When the temperature reaches 32° - 36 °C, the rennet is added and breaks the curd into grains as small as grains of rice. Then it leads to 44° - 47 °C for about 30 minutes.
After a period of rest in the boiler, the curd is extracted by hand, with the help of linen sheets, and is placed in special bands. The shapes are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they settle to dry on wooden boards.

Texts taken from (Slow food F.V.G.)
Image taken from (Malga "Losa")