Formai de Mut dell'Alta Valle Brembana Cheese

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About Formai de Mut dell'Alta Valle Brembana Cheese

Formai de Mut dell’Alta Valle Brembana is a traditional cheese from Italy. It is a fatty semi-cooked cheese made exclusively from raw whole cow’s milk. The cheese has a minimum ripening period of 45 days and can be labeled "Riserva" if aged for more than 6 months. It is produced in the Upper Brembana Valley in Bergamo, a region known for its rich biodiversity and traditional cheese-making practices. The cheese has a cylindrical shape with a natural straw-yellow rind that becomes more pronounced as it ages. Its texture is compact and elastic, with scattered eyes and sometimes small cracks. The flavor is delicate, fragrant, mild, and not very salty, with a characteristic aroma. The cheese is made using traditional methods, and its production is closely linked to the geographical environment of the Upper Brembana Valley.

Key Facts

Country of Origin Italy
Specific Origin Upper Brembana Valley, Bergamo
Protection PDO (1996)
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Minimum 42% in dry matter
Rind Thin, firm, natural, straw yellow, becoming more pronounced as it ripens
Texture Compact, elastic, with scattered eyes and small cracks permitted
Flavor Delicate, fragrant, mild, not very salty
Aroma Characteristic
Colors Ivory to slightly straw-colored paste
Forms Cylinder with flat or semi-flat sides
Age Minimum 45 days; "Riserva" if aged over 6 months
Rennet Type Bovine