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Cheese from Italy, Lombardy, upper Brembana valley
A fatty, semi-cooked cheese of raw whole cow milk from the upper Brembana valley in the province of Bergamo. The milk is set with bovine rennet at 35–37 °C, the curd is broken and half-cooked to 43–50 °C, moulded in 'fassere' and salted dry or in brine. It ripens at least 45 days, and more than 6 months for 'Riserva'.
| Raw whole cow milk with low natural acidity | Cows eat green and/or hay forage from meadow or pasture, at least half of it from the area; silage is no longer allowed[mut-am2022] |
| Bovine rennet | [mut-am2022] |
| Natural starter culture or selected ferment (optional) | [mut-am2022] |
| Salt, dry or as brine | [mut-am2022] |
| Starter | optional natural starter culture or selected ferment; the native flora of the raw milk and the dairy carries the ripening |
Total time across the recorded steps: 45 days
What changes: Bovine rennet sets the raw whole milk at 35–37 °C in about half an hour
A natural starter or selected ferment may be added. The amendment approved in 2023 allowed it because the bacterial load of incoming milk has fallen and the milk now reacts less in the vat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A fatty, semi-cooked cheese of raw whole cow milk from the upper Brembana valley in the province of Bergamo. The milk is set with bovine rennet at 35–37 °C, the curd is broken and half-cooked to 43–50 °C, moulded in 'fassere' and salted dry or in brine. It ripens at least 45 days, and more than 6 months for 'Riserva'. Made in 5 steps over 45 days. The longest step, ripen, takes at least 45 days (European Commission 2022).
| Main step | at least 45 daysSet[mut-am2022] | Ripen |
|---|---|---|
| Temperature | 35–37 °CSet[mut-am2022][mut-sum] | Set the raw milk |
A raw whole-milk cheese only half-cooked, to 43–50 °C, made in the upper Brembana valley; valley cheese carries a red mark and cheese made on the pastures from 20 May to 20 October a blue one.
The cheese is made from raw milk. The 2022 application to amend the specification removes silage from the cows' feed because it can carry Clostridium spores and is a critical point in making and ripening the cheese. The minimum ripening is 45 days. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli. It does not say whether half-cooked cheeses like this one count.
Hazards the sources name: Clostridium spores, which silage can carry into the milk; the applicant removed silage from the permitted feed for this reason.
Every number is labelled with how it is known. How this atlas is made
The upper Brembana valley was an administrative unit with its own statutes from 1364, confirmed under Venetian rule. The name joins the dialect words for cheese (formai) and mountain (mut). A decree of 10 September 1985 (published 16 May 1986) recognised the designation and set its production rules. The name was registered as a PDO by Regulation (EC) 1107/96 of 12 June 1996. The producers' application to change the rules was published on 26 October 2022 and approved by Implementing Regulation (EU) 2023/342 of 9 February 2023; it widened the curd-cooking range, allowed a natural starter, lowered the minimum fat and ended silage feeding.
