Fatulì della Val Saviore - Slow Food Presidium
Info and description
The Val Saviore is in Val Camonica in the Adamello Park, hence the name of the cheese produced here.
Fatulì which in dialect means "small piece", is a very special and rare goat's cheese, still made by some cheesemakers using raw milk from a breed native to these areas, the Adamello blond goat.
The production of traditional Fatulì is closely linked to the use of blond goat's milk and requires it to be processed once a day.
After milking, the milk is heated to a temperature of approximately 34°C-37°C, after which rennet is added.
After a short rest of about 40 minutes, the curd that has formed is progressively and manually broken with the characteristic tool, the spino, until it reaches the size of a grain of corn, then it is heated again and stirred for a few minutes.
After cooking, the mass is lifted and placed in the fascere to allow the whey to drain off and then proceed to the next phase of salting.
Once salted, the fatulì is ready to be smoked, traditionally by burning branches and juniper berries and with times and methods that may vary more or less slightly from producer to producer, then we can proceed with the seasoning that usually lasts for a period ranging from one to 6 months.
The cheese has an elastic consistency and a beautiful colour, ranging from straw yellow to deep yellow, and is generally compact or has small eyes. It has an intense, clean aroma, with clear smoky notes, but also herbaceous and dried fruit scents, and a long, consistent flavour.
Province: Val Camonica (BS).
Net weight: 170-230gr
Packaging: this product is vacuum-packed, whole form.
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