Formai De Mut: Crafted by Mountains, Perfected by Time.
In the high pastures of the Alta Valle Brembana, where the air is crisp and the grass grows wild, a cheese is born that captures the essence of this mountainous land. Formai De Mut is a semi-hard cheese, its flavor is delicate yet fragrant, with an unmistakable aroma that speaks of alpine meadows. It is made exclusively from raw, whole cow’s milk—collected from one or two milkings—the cheese carries the heritage of the Bruna breed cows, raised across the 21 mountain villages of the Alta Valle Brembana. These villages, nestled within the Orobie Bergamasche Park, boast vast alpine pastures at altitudes between 1,400 and 2,300 meters, where the cows graze freely in the summer sun.
The cheese matures for a minimum of 45 days, but some are aged for a year or more, transforming from a pale yellow in its youth to a rich grey as it matures. The texture is compact, elastic, and dotted with the distinctive "partridge eye" holes that are the hallmark of its craftsmanship.
When winter descends, the cows are brought down to the valley stables, still in the heart of the mountains, and fed on dried forage. Cheese made in these months is paler, with subtler flavors. But in summer, when the cows roam the high pastures and feed on fresh grass, the cheese takes on a deeper color and a richer, more intense taste, capturing the essence of the mountain’s summer bounty.
Italian