Formai de Mut Upper Valley Brembana becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lombardy.
Formai de Mut Upper Valley Brembana PDO represents centuries dairy production excellence of the pastures of the Upper Valley. The name “I dialed de Mut” in fact, translated from Bergamo dialect, meaning “mountain cheese”; this expression refers to the pastures placed between 1300 and 2500 meters, on which traditionally graze cattle during the summer and from which it receives a product of unequaled quality.
However as I dialed de Mut already in the last century showed the whole production
dairy Upper Valley Brembana, both the summer and winter both alpine valley.
The product is characterized by well-defined rules of production: it is a semi-cooked cheese with a minimum fat content of 45% on the
dry, produced exclusively with whole cow’s milk from one or two milkings and weak natural acidity. The shape is cylindrical, 30-40 cm in diameter and with a height straight or slightly convex, 8-10 cm tall, weighs between 8 and 12 kilograms.
The crust is thin, pale yellow in the forms young and grayish with the progress of aging. The paste, ivory slightly straw, is compact, elastic un’occhiatura widespread that “eye of partridge.” The maturation is a minimum of 45 days, but can also be continued for several years. The flavor is delicate, slightly salty, not spicy; returns the aroma fragrance and scents fodder Alta Valle Brembana.
Formai de Mut Upper Valley Brembana PDO is produced and matured in an Alpine area of ​​particular environmental importance, entirely enclosed within the perimeter of the Park Orobie Bergamo West; This area corresponds to the territory of twenty-one common high Brembana Valley, in the province of Bergamo. From the morphological point of view the production area includes an extensive system of pastures and meadows, hillsides and valley that, even today, are conducted and managed in the traditional way, with cultivation techniques so dated as respectful of the delicate balances that regulate relationships between agriculture and territory. All stages of the production cycle (from the production of fodder for livestock to the aging of the product) take place in the Upper Valley. The milk processing is every time a faithful replica of an ancient ritual, now codified in a product specification.


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.