The delicious Formai de Mut is made at high altitude (between 1.200 and 2.300 meters), where cattle are taken in late spring. The most renowned version of this excellent cheese is produced during the summer, when cows graze on pasture eating fresh grass and drinking water from the mountain creeks. However, this cheese is so good that shepherds began to make it in the valley during winter, too, so that they never run out of it.
Its texture is elastic, smooth and dense; the fragrance reminds of fresh or cooked butter, hay, vanilla, meat broth and stable, especially the most aged one. Formai de Mut’s taste is very balanced: it will literally melt in your mouth!
Formai de Mut is a cow's whole milk raw cheese, partially cooked, semi-hard, which ages over at least 45 days. If the label is blue, it means that it was made on mountain pasture, following a very ancient practice consisting of “stations”, which are specifically equipped areas where cows can graze and shepherds can process the milk to produce cheese. One station after another, the cattle arrive over 2000 meters, then they start to go down and arrive to the valley around the middle of September. On the other side, the red label means that the cheese was made in winter, in the flatland.
In order to differentiate Formai de Mut from Branzi, Bitto and other mountain cheeses, make sure that the vertical side of it (called “scalzo”) is convex and look for the symbol of cowbells printed on its upper face.
It is a great ingredient for crêpes with pears, bacon rolls, Bergamo’s cheese polenta “taragna” or even alone, eaten along with pears.
The delicious Formai de Mut is made at high altitude (between 1.200 and 2.300 meters), where cattle are taken in late spring. The most renowned version of this excellent cheese is produced during the summer, when cows graze on pasture eating fresh grass and drinking water from the mountain creeks. However, this cheese is so good that shepherds began to make it in the valley during winter, too, so that they never run out of it.
Its texture is elastic, smooth and dense; the fragrance reminds of fresh or cooked butter, hay, vanilla, meat broth and stable, especially the most aged one. Formai de Mut’s taste is very balanced: it will literally melt in your mouth!
Formai de Mut is a cow's whole milk raw cheese, partially cooked, semi-hard, which ages over at least 45 days. If the label is blue, it means that it was made on mountain pasture, following a very ancient practice consisting of “stations”, which are specifically equipped areas where cows can graze and shepherds can process the milk to produce cheese. One station after another, the cattle arrive over 2000 meters, then they start to go down and arrive to the valley around the middle of September. On the other side, the red label means that the cheese was made in winter, in the flatland.
In order to differentiate Formai de Mut from Branzi, Bitto and other mountain cheeses, make sure that the vertical side of it (called “scalzo”) is convex and look for the symbol of cowbells printed on its upper face.
It is a great ingredient for crêpes with pears, bacon rolls, Bergamo’s cheese polenta “taragna” or even alone, eaten along with pears.
It is produced during the whole year only in the areas of the Upper Brembana Valley: Averara, Branzi, Carona, Camerato Cornello, Cassiglio, Cusio, Piazzatorre, Foppolo, Isola di Fondra, Lenna, Mezzoldo, Moio de Calvi, Olmo al Brembo, Ornica, Piazza Brembana, Piazzolo, Roncobello, Santa Brigida, Valleve, Valtorta, Valnegra.
Valcalepio D.O.C. rosso riserva
Valcalepio D.O.C. moscato passito - muscat wine, for aged formai de mut.
Moscato di Scanzo D.O.C.G. for aged formai de mut
Negozi
Il Formai de mut rosso è venduto in tutti i negozi di formaggi della provincia di Bergamo; quello blu d’alpeggio lo si trova nei negozi specializzati
Chiari formaggi dal 1934, via A. Locatelli,7. Bergamo. Tel. 035242982
La bottega del formaggio, galleria Fanzago, 13. Bergamo. Tel. 035249744; 3345915062
