Formai de Mut
- Maturation
- At least 45 days
Formai de Mut dell'Alta Valle Brembana
Formai de Mut dell’Alta Valle Brembana is a semicooked raw cow’s milk cheese from the upper Brembana Valley.
- Milk
- Whole raw cow’s milk
- Protection
- DOP
- Maturation
- At least 45 days
Choose the form
Riserva
- Maturation
- More than 6 months
Raw milk, a semi-cooked curd and pressed wheels
Formai de Mut dell’Alta Valle Brembana begins with whole raw cow’s milk and bovine rennet. A natural starter or selected culture may be added. The curd is broken, partly cooked and stirred after the heat is removed.
The cheese is shaped in molds called fassere and pressed to help drain the whey. Salting can be dry or in brine, followed by at least 45 days of maturation. Wheels aged for more than six months can carry the Riserva designation.
Where Formai de Mut dell’Alta Valle Brembana is made
Production and aging are confined to the 21 municipalities listed in the specification, all in Bergamo province, Lombardy.
Lombardy
Choosing Formai de Mut dell’Alta Valle Brembana
Use the full protected name, Formai de Mut dell’Alta Valle Brembana DOP, when choosing this cheese. It matures for at least 45 days.
Questions worth asking
Which milk is used?
It is made with whole raw cow’s milk.
Where is the protected area?
Production and aging are confined to 21 municipalities in Bergamo province, Lombardy.
How long does it mature?
It matures for at least 45 days.
