Molana del Brallo is an uncooked-curd, soft cheese that ranges from fresh (aged 15 days) to shortly aged (20 to 40 days). It is produced with pasteurized whole cow's milk in the province of Pavia, specifically within the Upper Oltrepò Pavese.

The term formaggella refers to such a vast array of local products that almost every town could distinguish its own version from the rest, based solely on minor details or specific aromas used during preparation.

The Formaggella di Menconico—also called Molana due to its tender texture (which is soft yet fairly compact, as is typical for shortly aged cheeses)—comes in a rather small size. It features a low, round shape with a diameter of 20 centimeters and a weight ranging between 600 g and 1 kg. Made with whole cow's milk, starter cultures, and salt, it boasts a sweet and delicate flavor that gradually intensifies as the aging process completes. It is ideal as a table cheese.

Production Technique The cheese-making process involves using milk from two separate milkings, followed by pasteurization and the addition of starter cultures. The milk is coagulated at 37°C for 45 minutes, after which the curd is broken down into medium-sized grains. Finally, the cheese undergoes brine salting and an aging period lasting from 15 to 40 days.

Production Area

This is a typical product of the mountainous Oltrepò Pavese area (particularly the Municipality of Brallo di Pregola). It is a territory uniquely wedged between the regions of Piedmont, Liguria, and Emilia, enjoying a beautiful climate tempered by the proximity of the sea.