Fatuli

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.

Season

The production period is from spring through to late autumn.