Az. Agricola Cattaneo Alfio

In Branzi, in the upper Valle Brembana, Az. Agricola Cattaneo Alfio crafts Formai de Mut DOP, strictly following a rigorous product specification. It is a semi-cooked cheese made from raw cow's milk, collected within the 21 municipalities of the denomination and pressed into wheels weighing eight to twelve kilograms, which rest for at least forty-five days before reaching their optimal point. The rind takes on a straw-yellow hue, and the paste remains delicate, balanced, never overpowering: the flavor precisely evokes the high-altitude pastures and the cheesemaking tradition of Bergamo. Behind these numbers lies a narrow, vertical geography, made of alpine pastures and milk that changes with the season's grass, and a craft passed down through gestures rather than words. The farm welcomes those who wish to understand this transformation from milk to cheese up close: a visit allows you to observe the aging process and to experience, through tasting, how much the mountains can express through a seemingly simple cheese built with strict rules.

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