Fatuli' Della Val Saviore Protected by a Slow Food Presidio, fatulì (which in the dialect of the Val Saviore means “small piece”) is a very special and rare goat cheese, still made by some dairymen of the territory with the raw milk from Adamello blonde goats, indigenous to the area.
Fatulì is produced from spring to late autumn. The curd is broken into pieces as large as corn kernels, then reheated and stirred. The mass obtained is put into molds to drain the whey. After salting, the fatulì is ready to be smoked by burning branches and juniper berries according to times and methods that can vary from producer to producer. Aging lasts from 1-6 months.
The typical shape of fatulì is cylindrical with flat sides.
The crust is more or less dark depending on the smoking and presents characteristic grooves left by the grates on which the cheese is laid down at this stage.
The body, with an elastic consistency, is of a color ranging from pale yellow to intense yellow and is generally compact and presents small holes.
The aromas are sharp and intense, with clear smoky notes, hints of grass and dried fruit.