Formai de Mut dell’Alta Val Brembana DOP
The dialect name means “mountain cheese”: it is produced in 22 municipalities in the upper Brembana Valley, bordering Valtellina. It is consumed fresh and aged: the mountain version (easily recognizable by the blue ink marking on the face, while the dairy version is red) reaches its peak after about six months of aging.
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Characteristics
Region
Milk Origin
Appearance
more or less intense straw-coloured paste, compact, with dense bird’s eye holes
Taste
intense, rich, with light animal and herbal notes
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pear). Spicy pumpkin jam. Black rye bread, taragna polenta.
Technical specifications
| Milk | cow's milk, raw, whole milk |
|---|---|
| Processing | artisanal, mountain pasture |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 45 days |
| Production | all year round (alpine pasture: summer production) |
| Fat | 45% Mgss |
| Dimensions | diameter 30-40 cm, h. 8-10 |
| Producers | cheesemakers of the upper Brembana Valley |
| Whole Cheese Code | Various codes for various production years (on request) |
| Cutted Cheese Code | Various codes for various production years (on request) |
