FORMAGGIO.IT

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de Mut

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Cheese made from whole cows' milk, semicooked s medium mature and mature, cylindrical in shape with a slightly convex base with straight sides.

Geographical area: the communes of the high Valle Brembana in the province of Bergamo, forming a single geographical area.

The cheese, historically made in the area defined, bears the dialectical names of cheese itself (formai) and of the mountainous area in which it is produced (mut) as well as a precise geographical reference to its origin (Alta Valle Brembana). In particular, the name "Formai de mut" traditionally refers to the product obtained by specific techniques maintained in accordance with established practices.

The curd, obtained from whole cows' milk with the addition of rennet brought to a temperature of 35-37°C5 is cut and then semi-cooked followed by periodical pressings in suitable moulds and ripened for a medium to long time.

As for the natural factors, the particular climatic and soil conditions characteristic of the mountainous area which is very restricted should be borne in mind as they affect the quality of the fodder used for feeding the dairy cows. As for the human factors, apart from the cheese historically being produced and distributed in the area, suitable moulds connected with local craft tradition commonly called "fassere" are used.