Az. Agricola Cometti Antonella

In Sorisole, in the Bergamo area, Antonella Cometti's farm produces Formai de Mut dell'Alta Valle Brembana DOP, the house's only denomination. The cheese is made from raw cow's milk, pressed into a wheel, and develops, over an aging period of at least forty-five days, the straw-yellow rind and paste that define its delicate profile. Twenty-one municipalities share the technical steps of this production, from raw milk processing to the care of the wheel, and Cometti adheres to that common grammar without shortcuts. The milk from high-altitude pastures is the decisive variable here: it changes with the season and the grass, and with it, the nuances of the cheese change, though it always remains balanced, never aggressive. It is a production that demands time and consistency more than spectacular gestures. The farm does not open for visits; its Formai de Mut tells its story when cut, in the compact paste and the restrained aroma of alpine cheesemaking.

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