Fatulì is a historic and rare cheese that some alpine dairies still produce using raw milk from local goats.
The original local breed is the “adamello blond goat.”
Fatulì in Brescian dialect means “small piece,” its small shape seemingly attributed to the fact that farmers once used the soup bowl as a fascera. Smoking Fatulì allows a long shelf life for the product, is practiced by burning branches of hazel, beech, or juniper (also with berries), and influences the cheese, both in terms of color and taste.
It used to be a cheese consumed as is, today it is successfully enjoyed in the finest cuisines and is an extraordinary ingredient in the preparation of various dishes, from risotto to the preparation of flans.
Fatulì can be eaten as a table cheese, grating cheese, appetizer or dessert or as a stand-alone dish to be enjoyed with slices of bread, paired with honey, fresh and dried fruits and jams.
For drinking, the ideal is to choose a red, fairly important and structured wine such as Botticino organic DOC Gobbio or Pià de la Tesa DOC where the strength and elegance of these wines combine with the intense flavor of Fatulì cheese.
A goat cheese from Slow Food presidium and P.A.T certification.
Made by a few cheesemakers from the raw milk of goats, the Adamello blonde, its smoking takes place in the smoke of green branches and juniper berries.
Fatulì smoked goat cheese has a darker or darker rind, depending on the duration of smoking, and has the grooves left by the grating on which the cheese is placed during this stage.
Fatulì is an intensely flavored cheese; the flavor of goat cheese combined with the smoky taste of juniper make tasting it a feast for the taste buds.
Fatulì Val Saviore: what it is, flavor, pairings and storage
What is the Fatulì of the Saviore Valley?
This is a smoked goat’s cheese from the Brescian valleys, small in size (about 300-500 g), made from the raw milk of Capra Bionda dell’Adamello. After salting it is slowly smoked-traditionally with juniper branches and berries-and aged for 1 to 6 months. The name in dialect means “small piece.” Recognized as a Lombardy PAT and Slow Food Presidium, it tells the story of the tradition of Val Saviore, in the heart of the Camonica Valley. Aromas of gentle smoke and hints of hazelnut make it unique.
How is it best stored and served?
Refrigerate between +1° and +8°C, wrapped in cheese paper or breathable cloth. Avoid airtight foil: the smoky aroma must “breathe.” After opening, change the wrapper every 2-3 days and consume within 7-10 days (whole wheels last longer). Serving: bring Fatulì to room temperature 30-40 minutes, cut into wedges or flakes, remove only any oxidized parts of the rind. We do not recommend freezing because it alters texture and flavors. If it arrives vacuum-packed, open the package 24 h before tasting.
What does Fatulì taste like and what does it go with?
Intense but balanced, with smoky, lactic and dried fruit notes. Perfect on the cutting board and in the kitchen:
Rustic bread, chestnut honey, red fruit preserves
Pears, pumpkin mostarda, grilled vegetables
Grated on risottos (apples, herbs), gnocchi and butter pastas
In the glass: full-bodied reds or amber/smoky beers
Quick idea: heat it a few seconds over polenta or fried eggs to bring out the flavor.
Seasoning and smoking: what changes in taste?
Maturing and smoking change the texture and flavor of this cheese depending on the period:
1-2 months: elastic texture, lactic taste and gentle smoke; ideal for table.
3-4 months: drier and savory, with nutty notes; also good for grating.
5-6 months: firm texture, stronger smokiness and spicy aftertaste.
Traditional cold smoking (juniper and local woods) darkens the rind and adds complexity: not an added flavor.
Fatulì cheese nutritional values
| Mean values | per 100 grams |
|---|---|
| Energy | 268 Kcal – 1655 KJ |
| Fats | 21.8 g |
| Saturated fatty acids | 10.50 g |
| Carbohydrates | 0.89 g |
| Sugars | 0.8 g |
| Protein | 18.5 g |
| Halls | 2.3 g |
| Fibers | 0 gr |
Fatulì cheese is sold by the whole piece under vacuum. The weight of each piece ranges from 320 to 420 grams.
Seasoning: 15-20 days in the mountain pasture which is followed by smoking and a second stage of maturation;
Minimum shelf life: 90 days in the refrigerator at 4-6°C to best appreciate the characteristics of the product, it is advisable to consume it after removing it from the vacuum and letting it rest at least 30 minutes at room temperature;
Shelf life: 3 months
