Branzi

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
Dimensions
40-45 cm diameter, h. 8-10 cm
Producers
dairies in the Val Brembana
Codice forma
n.d.
Codice tagliato
n.d.

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