Branzi cheese takes its name by the village in Upper Brembana Valley where the traditional production was born. In fact, the cooperative dairy used to collect the milk produced by the cattle remaining in the stables in the valley during the winter, or by the animals who didn’t go up to the pastures in the summer. Branzi used to be an important centre for cheese and milk trades and exchanges, which used to be carried out at the end of pasture season during San Matteo Fair.
Branzi is a cow’s whole raw milk cheese, semi-cooked, usually ripened for more than 60 days. The more it ripens, the more intense the yellowish colour becomes, while its fragrance – resembling cooked milk at first – acquires hues of melted butter, white fruits, meat broth, achieving high persistence and intensity
Branzi cheese takes its name by the village in Upper Brembana Valley where the traditional production was born. In fact, the cooperative dairy used to collect the milk produced by the cattle remaining in the stables in the valley during the winter, or by the animals who didn’t go up to the pastures in the summer. Branzi used to be an important centre for cheese and milk trades and exchanges, which used to be carried out at the end of pasture season during San Matteo Fair.
Branzi is a cow’s whole raw milk cheese, semi-cooked, usually ripened for more than 60 days. The more it ripens, the more intense the yellowish colour becomes, while its fragrance – resembling cooked milk at first – acquires hues of melted butter, white fruits, meat broth, achieving high persistence and intensity
Branzi is produced throughout the year in Bergamo valleys
Valcalepio D.O.C. red, Terre del Colleoni D.O.C. red Incrocio Terzi for less ripened cheese; Valcalepio D.O.C. red riserva for Branzi ripened over 180 days
