Branzi cheese was named after the village in Upper Brembana Valley where its traditional production was born. This cheese was first produced in a cooperative dairy that used to collect the milk obtained from the cows that spent the winter in their stables in the valley, or those who had not spent the summer on the mountain pastures. The town of Branzi was an important center for milk and cheese trades, which usually took place at the end of the mountain pasture season, during San Matteo Fair.
Branzi is a cow’s whole raw milk, semi-cooked cheese that gets seasoned for over 60 days. The longer it is seasoned, the richer the yellow color of its paste becomes. In addition, the aroma of cooked milk turns to melted butter, white fruits, meat broth, reaching high intensity and persistent.
