Fodóm cheese, made from raw whole cow's milk from Alpine Brown and Ladino Pezzate Rossa cows, is now a Slow Food Presidium. The production process begins with heating the milk to 36.5 degrees, followed by the addition of self-produced milk starter and calf rennet. After resting for half an hour, the curd is broken down in stages, reducing it finer and finer.
The processing steps include cooking, collection in a linen cloth and pressing, with a plate bearing the inscription Fodóm applied. Next, the cheese is soaked in brine before moving on to the ripening stage, which can last from three to four months. Fodóm cheese wheels are between 30 and 35 centimeters in diameter, 7 to 8 centimeters thick and weigh about 5 kilos.
The goal of the Slow Food Presidium, as stated in a note, "is to promote dairy production in the valley, enhancing the value of farmers and cheese producers. In particular, it aims to initiate the production of Fodóm with raw summer milk from the mountain pastures, to be combined with that obtained during the rest of the year using hay from local permanent meadows."
Eight farmers in the Livinallongo del Col di Lana area are responsible for producing this delicious cheese.