Formai de Mut dell’Alta Val Brembana DOP

The dialect name for this cheese means ‘Mountain cheese’ and it is made in 22 municipalities in the high Val Brembana on the borders with the Valtellina. It is eaten both fresh and ripened. The alpine pasture version (easily distinguished by its blue ink branding on the surface whilst the dairy version is red) is at its best after about six months ripening.

Organoleptic characteristics

Aspect and texture
compact, more or less intense yellow paste with oval pinholes
Taste
intense and rich with slight traces of animals and grass
Serving suggestions
Full bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pears). Hot marrow preserve. Black rye bread and ‘taragna’ polenta

Technical characteristics

Milk
full fat, raw, cow’s milk
Production method
artisan, alpine pasture
Paste
cooked, pressed
Salting
dry and in brine
Ripening
at least 45 days
Production period
throughout the year (summer alpine pasture)
Fats
45 % F-Dm
Weight
8 -12 kg
Dimensions
30-40 cm diameter, h.8-10 cm
Producers
Dairies in the Val Brembana
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.
Privacy policy