In the heart of the majestic Belluno Dolomites, a region of extraordinary beauty and rich in traditions, is born cheese which is not just a dairy product, but a symbol of resilience and passion for the land: the Fodom. Last year, this semi-cooked cheese was awarded the prestigious title of Slow Food Presidium, a recognition that underlines its cultural, gastronomic and environmental importance.
Treasure of the Dolomites: the Fodóm of Livinallongo
Fodóm is produced exclusively in Livinallongo valley of Col di Lana, a remote corner of the Belluno Dolomites. Here, eight breeders they face the challenges of the high mountains to keep alive a dairy tradition that dates back centuries. Using raw milk from Alpine brown and red spotted cows, Fodóm represents a perfect combination of the richness of the local terroir and ancient artisanal production techniques.
High altitude farming is not for the faint of heart. The pastures that extend up to altitudes above 2000 meters not only provide an ideal environment for the cows, but also contribute to biodiversity local. The manicured lawns not only support a wide range of herbaceous plants, but also animal species that make the area unique.
Fodóm cheese: from curd to table
Fodóm is the result of a artisanal production process which reflects attention to detail and love of the craft. After collecting the raw milk, heated to a specific temperature (36,5 degrees), calf rennet is added to coagulate the curd. After a rest of about half an hour, the curd is broken into different phases until increasingly finer pieces are obtained. Cooking follows, the curd is collected in a linen cloth and pressed, then the plate with the writing "Fodóm" is applied and finally the salting. The seasoning, which can last between 3 and 4 months, completes the process. The shapes on the market have a diameter between 30 and 35 cm, a thickness of 7-8 cm and a weight of approximately 5 kilograms. The end result is a cheese with an intense and complex flavour, which lends itself to multiple combinations e pairings different. She goes perfectly with the Rye bread, whose toasted flavor complements its creaminess well. It is also delicious accompanied by honey Mountain, which contrasts with its intense taste. For a more substantial dish, it goes well with cold cuts like speck or raw ham from the Dolomites. Grated on fresh pasta or gnocchi, it creates a creamy and tasty sauce. A glass of Pinot Grigio delle Dolomiti or Schiava completes the experience, while dried fruit adds a crunchy and sweet note.
Enhancement of the territory and sustainability
In addition to being a gastronomic delicacy, Fodóm cheese contributes to the economic and social development of the region. Local producers not only keep centuries-old traditions alive, but also promote sustainable agricultural practices that respect the mountain environment. Support for Fodóm is not only an act of appreciation for a high-quality cheese, but also a commitment to the conservation of a unique and precious ecosystem.
