Fatulì

Fatulì is a semi-cooked cheese with an intense aroma and smoky notes. It is still made today by some dairy farmers in the Cevo area in Val Saviore, a charming side valley of Valle Camonica included in the Adamello Regional Park. It is also recognized as a Slow Food Presidium and a traditional agri-food product (PAT).

Fatulì is made with raw milk from the Adamello blond goat , a rustic, domesticated animal native to this area, which has always been appreciated for the characteristics of its meat and milk, which is low in fat and very digestible. This particularity, together with the smoking, makes fatulì a unique gastronomic product.

Characteristics of the fatulì

Fatulì – its name means ‘small piece’ – is a slowly smoked cheese by burning green branches and juniper berries. Smoking times vary depending on the producer: in some cases the process can last up to 6 months.

With a typical cylindrical shape with flat sides, fatulì is small in size, 20 – 25 cm in diameter and 3 – 4 cm in height. The paste has an elastic consistency, a straw-yellow color and small holes. It is perfect as a table cheese or for grating .

The Slow Food Presidium, promoted by the Adamello Park, identifies the following producers who work according to the procedural guideline :

• Azienda Agricola Maffeis Federico, Cevo (BS)
• Allevamento Caprini “Le Frise” di Martini Luigi, Artogne (BS)
• Azienda Agricola Prestello – Bontempi Barbara, Prestine (BS)