Tam, gdzie byd\u0142o jest wyp\u0119dzane p\u00f3\u017an\u0105 wiosn\u0105, na wysoko\u015bci od 1200 do 2300 metr\u00f3w, powstaje pyszny Formai de Mut. W rzeczywisto\u015bci najs\u0142ynniejsza wersja tego pysznego sera jest wytwarzana w okresie letnim, kiedy krowy s\u0105 na alpejskich pastwiskach i \u017cywi\u0105 si\u0119 \u015bwie\u017c\u0105 traw\u0105 i czyst\u0105 wod\u0105 p\u0142yn\u0105c\u0105 z ma\u0142ych strumieni lub potok\u00f3w rozsianych po g\u00f3rach. Ale ten ser jest zbyt dobry, aby si\u0119 bez niego obej\u015b\u0107, wi\u0119c serowarzy postanowili produkowa\u0107 go nawet zim\u0105 na dnie doliny, aby zawsze by\u0142 gotowy do spo\u017cycia. Pasta jest elastyczna, zwarta i g\u0142adka; zapach i aromat przypominaj\u0105 \u015bwie\u017ce mas\u0142o, czasami gotowane, siano, wanili\u0119, bulion mi\u0119sny i stajnie o du\u017cej intensywno\u015bci, szczeg\u00f3lnie w dojrza\u0142ym serze. Smak Formai de Mut jest bardzo zr\u00f3wnowa\u017cony: poczujesz, jak rozp\u0142ywa si\u0119 w ustach! Formai de Mut to niegotowany, p\u00f3\u0142twardy ser z pe\u0142nego mleka krowiego, dojrzewaj\u0105cy przez co najmniej 45 dni. Je\u015bli zobaczysz niebiesk\u0105 etykiet\u0119, wiedz, \u017ce zosta\u0142 wyprodukowany na alpejskich pastwiskach, staro\u017cytnej praktyce, kt\u00f3ra sk\u0142ada si\u0119 ze stacji, tj. wyposa\u017conych obszar\u00f3w, w kt\u00f3rych krowy mog\u0105 odpoczywa\u0107 i gdzie pasterze mog\u0105 przetwarza\u0107 mleko na ser. Wyobra\u017a sobie, \u017ce te stada w\u0119druj\u0105 od stacji do stacji, osi\u0105gaj\u0105c ponad 2000 metr\u00f3w, po czym rozpoczynaj\u0105 zej\u015bcie, kt\u00f3re zwykle ko\u0144czy si\u0119 w po\u0142owie wrze\u015bnia. Z drugiej strony, ser z czerwon\u0105 etykiet\u0105 wskazuje, \u017ce zosta\u0142 wyprodukowany zim\u0105, w dolinie, zawsze i tylko na g\u00f3rzystym terytorium dwudziestu jeden gmin G\u00f3rnej Doliny Brembana, zgodnie z przepisami dotycz\u0105cymi produkcji. <\/p>\n","target":"_self","hero_title":"Formai De Mut dell'Alta Valle Brembana ChNP","size":"full","pairings":"
Jest doskona\u0142ym sk\u0142adnikiem crespelle z gruszkami, bu\u0142ek z boczkiem, polenty taragna z Bergamo, a nawet w towarzystwie gruszek.<\/p>\n","curiosities":"
Jest produkowany przez ca\u0142y rok tylko w regionie 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
Aby odr\u00f3\u017cni\u0107 go od Branzi i Bitto, innych ser\u00f3w g\u00f3rskich, nale\u017cy sprawdzi\u0107, czy pionowa strona ko\u0142a (zwana scalzo) jest prosta lub lekko wypuk\u0142a i poszuka\u0107 wzoru z krowimi dzwonkami wyt\u0142oczonymi na p\u0142askiej stronie 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