Az. Agricola Cattaneo Roberto

Roberto Cattaneo works in Isola di Fondra, among the Bergamo hills of the Alta Valle Brembana, where the area's cheesemaking heritage takes shape in Formai de Mut. His wheels, weighing eight to twelve kilos each, require forty-five days of rest before the straw-yellow rind announces their maturity. At its core is raw milk, processed according to the semi-cooked technique prescribed by this protected denomination: the result is a cheese with a delicate character, where the valley's microclimate and the milk's composition matter more than any forced intervention. This production champions individual cheesemakers, capable of preserving collective knowledge through individual gestures. Cattaneo's Formai de Mut thus tells a precise story of the mountains: not a uniform product, but the reflection of a pasture, a season, and a hand, all within the boundaries of a DOP that thrives precisely thanks to this plurality of interpreters.

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