All\u00ed donde el ganado es conducido a finales de primavera, a una altitud de entre 1200 y 2300 metros, cobra vida el delicioso Formai de Mut. De hecho, la versi\u00f3n m\u00e1s famosa de este delicioso queso se elabora durante el periodo estival, cuando las vacas est\u00e1n en los pastos alpinos y se alimentan de hierba fresca y agua clara que fluye de los peque\u00f1os arroyos o torrentes diseminados por las monta\u00f1as. Pero este queso es demasiado bueno para prescindir de \u00e9l, as\u00ed que los queseros han decidido producirlo incluso en invierno en el fondo del valle, para que siempre est\u00e9 listo para comer. La pasta es el\u00e1stica, compacta y suave; el olor y el aroma te recordar\u00e1n a mantequilla fresca, a veces cocida, heno, vainilla, caldo de carne y establo con gran intensidad, sobre todo en el queso madurado. El sabor del Formai de Mut es muy equilibrado: \u00a1sentir\u00e1s c\u00f3mo se deshace en la boca! Formai de Mut es un queso de leche de vaca entera, semiduro, sin cocer y con una maduraci\u00f3n m\u00ednima de 45 d\u00edas. Si ves la etiqueta azul, debes saber que se ha producido en pastos alpinos, una pr\u00e1ctica ancestral que consiste en estaciones, es decir, zonas acondicionadas donde las vacas pueden descansar y donde los pastores pueden procesar la leche para hacer el queso. Imag\u00ednate a estos reba\u00f1os yendo de estaci\u00f3n en estaci\u00f3n, alcanzando m\u00e1s de 2000 metros, tras lo cual inician su descenso, que suele terminar a mediados de septiembre. El queso con la etiqueta roja, en cambio, indica que se ha producido en invierno, en el valle, siempre y s\u00f3lo en el territorio monta\u00f1oso de los veinti\u00fan municipios del Alto Valle Brembana, tal como establece el reglamento de producci\u00f3n. <\/p>\n","target":"_self","hero_title":"Formai De Mut dell'Alta Valle Brembana DOP","size":"full","pairings":"
Es un ingrediente excelente en crespelle con peras, en rollitos con bacon, en la polenta taragna bergamasca, o incluso como acompa\u00f1amiento de peras.<\/p>\n","curiosities":"
S\u00f3lo se produce durante todo el a\u00f1o en la zona de la Alta Val Brembana: Averara, Branzi, Carona, Camerata 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.<\/p>\n
Para distinguirlo del Branzi y el Bitto, otros quesos de monta\u00f1a, comprueba que el lado vertical de la rueda (llamado scalzo) sea recto o ligeramente convexo y busca el dise\u00f1o con los cencerros estampados en el lado plano de la 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