Traditionally a summer product, this cheese exclusive to the Bergamo area is now made all year round. It takes its name from the town of Branzi, located in the Brembana valley in the Orobic Prealps, where it was originally invented.
Today this cheese is also produced at the local Cooperativa Agricola Sant’Antonio using raw milk from Alpine Brown cows and aged for at least 60 days. This cheese has a thin, smooth, yellowish rind. The paste is solid with delicate speckling. Generally a straw-yellow color, Branzi becomes more golden and dense as it ages. It has a dry, mild flavor that tends to grow more pronounced and slightly sharp in more aged cheeses.
Ingredients & Allergens
COW’S MILK, salt, Rennet