Az. Agricola Chiarelli Giovanni

In Bossico, in the Bergamo province overlooking the Alta Valle Brembana, Giovanni Chiarelli's farm produces Formai de Mut dell'Alta Valle Brembana DOP. It is a semi-cooked cheese made from raw milk, and each of these words implies a constraint: unpasteurized raw material demands rigor, and the processing shapes the milk into eight-to-twelve-kilo wheels with no room for improvisation. Each wheel then rests for at least forty-five days, the time necessary for the rind to acquire its characteristic straw-yellow color and for the paste to remain delicate. The producer is part of a DOP system that encompasses twenty-one municipalities, anchoring artisanal cheesemaking to one of Lombardy's most defined dairy territories. There is only one denomination, and the entire work revolves around it: mountain milk, the minimum aging times set by the product specification, and a cheese that carries its geography of origin in its dialectal name — *formaggio del monte* (cheese of the mountain).

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