Formai de Mut dell'Alta Valle Brembana
| Formai de Mut dell'Alta Valle Brembana | |
|---|---|
 | |
| Country of origin | Italy |
| Region | Lombardy |
| Town | Val Brembana |
| Source of milk | Raw cow's milk |
| Pasteurized | No |
| Certification | Protected designation of origin, 1996 |
 Related media on Commons | |
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
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".[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
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
References
- ^ a b c d e Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. London: Jacqui Small. ISBN 978-1-4236-0651-2.
- ^ a b Jenkins, Steven W. (January 1996). Cheese Primer. New York, NY: Workman Publishing Company. p. 187. ISBN 0-89480-762-5.
- ^ 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
- Regione Lombardia (13 January 2014). Atlante dei prodotti tipici e tradizionali (in Italian).
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