Formai de Mut dell’Alta Valle Brembana P.D.O.
Cheese produced in the Valle Brembana, traditionally a valley of herdsmen. Historically, the herdsmen were called ‘bergamì’ and ‘bergamina’ was the herd. Even today, the term for the entrepreneur or worker who looks after the dairy cattle is ‘bergamino’. The link with the land of production is fundamental and characteristic. The typical processing and preservation of dairy products takes place in mountain pastures, in huts called ‘casére’.
TECHNICAL CARD
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DENOMINATION:
Formai de Mut dell’Alta Valle Brembana P.D.O.
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PRODUCTION AREA:
Lombardy: province of Bergamo.
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TYPOLOGY:
Pressed, semi-cooked, semi-hard fat cheese with diffuse eyes, from 1mm in diameter up to the size defined as "partridge eye."
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MILK:
Cow's milk, whole, raw.
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CRUST:
Thin, compact, natural straw-yellow color.
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SEASONING:
Minimum period of 45 days.
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PRODUCTION:
Annual, summer (mountain pasture).
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