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In the village of  Branzi in the Val Brembana, Saint Matthews day is celebrated on the 21 September, at the end of the alpine pasturing period, when a fair was traditionally held to sell the local summer production of this cheese.  The hallmark of this great cheese is the use of the raw milk for 12 months a year.

Organoleptic characteristics
Aspect and texture: compact, more or less intense yellow paste with oval pinholes
Taste: intense, with traces of hay and grass
Serving suggestions: Full bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pears). Black rye bread and polenta
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry and in brine
Ripening: at least 20 days
Production period: throughout the year
Fats: 45% F-Dm
Weight: 10kg
Size: 40-45 cm diameter, h. 8-10 cm
Producers: dairies in the Val Brembana