Fatulì, which means “small piece” in dialect, is made with raw milk from a native goat breed, the Bionda dell’Adamello. The breed is native to the area around the Adamello massif, especially the Saviore Valley, and the Valcamonica. The goats are of medium size and have coats ranging in color from pale brown to blond. Their milk is processed once a day to produce Fatulì cheeses, which are then laid on grates and smoked over burning juniper branches and berries. Timings and methods vary from producer to producer. The cheese is typically small and cylindrical with flat sides. The rind, darker or lighter depending on the level of smoking, shows the characteristic grooves left from the grates. Aging lasts from one to six months.
The production period is from spring through to late autumn.
Camonica Valley, Brescia Province
di Luigi Martini
Località Rive dei Balti, 12
Tel. +39 347 1570422
Località Pozzuolo, 1
Tel. +39 328 1012384-329 9353127
Malga Adamè, nel
Parco Regionale dell’Adamello
Pestello delle Sorelle Bettoni
Tel. +39 349 3645047
For visits to the Presidium huts: