Where the cattle are driven in late spring, at an altitude of 1200 to 2300 meters, the delicious Formai de Mut comes to life. In fact, the most famous version of this delicious cheese is made during the summertime, when the cows are in the alpine pasture and feed on fresh grass and clear water gushing from the small streams or torrents scattered throughout the mountains. But this cheese is too good to be without, so the cheesemakers have seen fit to produce it even in winter on the valley floor, so that it is always ready to eat. The paste is elastic, firm and smooth; smell and aroma will make you think of fresh butter, sometimes cooked, hay, vanilla, meat stock and stable with high intensity especially in the aged cheese. The flavor of Formai de Mut is very balanced-you will feel it melt in your mouth! Formai de Mut is a whole raw cow’s milk cheese, semi-hard, semi-hard, aged for a minimum of 45 days. If you see the blue label, know that it was produced in alpine pastures, an ancient practice that consists of stations, that is, equipped areas where cows can rest and where shepherds can process the milk to make the cheese. Imagine these herds, from station to station, reaching over 2,000 meters, after which they begin their descent, which usually ends in mid-September. The cheese with the red label, on the other hand, indicates that it was produced in the winter, in the valley, always and only in the mountain territory of the twenty-one municipalities of the Upper Brembana Valley, as stipulated in the production regulations.