Formagella is the traditional semi-mature cheese produced in the mountains around Bergamo. It is a cylindrical medium-hard cheese whose maturing period occurs for a minimum of 60 days. At the end of the seasoning, it reaches a weight of 1.3 kg. Producers usually make a smaller, single portion of formaggella that weighs from 0.6 to 0.7 kg.

The Cooperativa Agricola Monti e Laghi has aggregated a group of direct farmers aware that to achieve positive results it is necessary to join forces. Today the Cooperativa has achieved excellent results, while maintaining the primary character of a cooperative linked to traditions. In fact, the figure of the farmer plays a central role. The landscape surrounding the dairy is uncontaminated, enchanting and suggestive, characterized by green meadows and pastures, vineyards and olive groves. All of this is the result of peasant experience handed down to generations. Solidarity, collaboration and constructive dialogue between mountain operators (and nany others) are, for the cooperative, necessary and fundamental conditions for promoting it and fostering a future made up of concrete results based on quality and food safety.

The Formaggella Bronzone can be purchased at the Cooperativa Monti e Laghi in Vigolo.