Formagella della val Seriana: Cow's milk cheese, with medium-long maturing period, fatty, semi cooked curds Milk, rennet and salt.
Cylindrical shape; convex sides; diameter 16-20 cm; height 4.5-8 cm; approximately 1.5-2 kg. Soft and compact body, white-straw coloured with varied eyelets. Smooth and thin rind, white-yellowish, compact and solid on maturing.
Sweet and aromatic taste, more intense on maturing, delicate scent, slightly acidulous.
It is made with raw milk, normally from two milkings, the first of which is allowed to rest and is skimmed from the top, the second of which is added whole. The two milkings are mixed together and raised to a temperature of 35-38 °C, and then liquid veal rennet is added. In approximately 35-50 minutes, the curds are formed to the required consistency and they are delicately broken up with a skimmer. The heat is then raised to 40-42 °C breaking them up further with a curd knife until a walnut-hazelnut size is achieved; this being done, they are left to rest under the whey for 20-30 minutes, then are extracted and placed into moulds. Salting is done dry for 3 consecutive days at 10-15°C. Maturing may last 15-20 days, up to 2-3 months.