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Formai de Mut dell'Alta Valle Brembana

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Formai de Mut dell'Alta Valle Brembana
Country of originItaly
RegionLombardy
TownVal Brembana
Source of milkRaw cow's milk
PasteurizedNo
CertificationProtected designation of origin, 1996
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Formai de Mut dell'Alta Valle Brembana is an Italian cheese prepared from raw cow's milk that originated in Lombardy, Italy.[1] It is prepared in a similar manner to Fontina d'Aosta cheese at Alta Valle Brembana in high pasture lands and in Bergamo, Lombardy.[2] It is rarely found outside of Lombardy, and it is produced in "very limited quantities".[2] It was classified with a protected designation of origin status[3] in 1996.

Characteristics

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Formai de Mut dell'Alta Valle Brembana is prepared using raw cow's milk, and has been described as delicate and simple with "a light floral taste in the manner of Branzi [it]".[1]

Young versions of Formai de Mut dell'Alta Valle Brembana have a pale, thin rind, while those that are aged longer and rubbed with additional brine have a harder and darker rind.[1] Aged versions develop more fragrancy and fruitiness in flavor compared to young versions.[1]

Use in dishes

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People in local communities use Formai de Mut dell'Alta Valle Brembana as a topping for soups and stews, in fonduta and in gratin dishes.[1]

See also

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References

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  1. ^ a b c d e Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. London: Jacqui Small. ISBN 978-1-4236-0651-2.
  2. ^ a b Jenkins, Steven W. (January 1996). Cheese Primer. New York, NY: Workman Publishing Company. p. 187. ISBN 0-89480-762-5.
  3. ^ Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P., eds. (4 August 2004). Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups. Vol. 2 (3 ed.). London: Elsevier. ISBN 0-1226-3653-8.

Further reading

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