|
Type |
Semi cooked cheese, produced with whole or partially skimmed cow's milk. In previous times, goat or sheep milk was also added. |
| Salting | Generally "in salamoia" (pickling), rarely " a secco" (dried) |
| Aging | 2 to 3 months on average, up to 6- 7 months |
| Cuts | Straight or slightly curved (8-9 cm) |
| Average Weight | 10-12 kg. (20-24 lbs.) |
"Branzi" cheese is part of the family of cheese derived from Emmenthal (Swiss) and having the same characteristics of other Alpine cheeses like "Britto Valtellinese", "Fontina from Val D' Aosta", "Montasio" from the northeast region of Friuli, and "Swiss Sbrinz" .
Tradition of Val Brembana
Branzi cheese originated in Val Brembana, at the top of the pre Alpine mountains from the country village where it got its name. Located at the top of the junction of three steep valleys where the Brembo river meets other smaller mountain streams. This mountain region is famous all over the world for the wonderful skiing resorts. Where the scenery and setting has been untouched for centuries. Here cows and other livestock have free range and are part of the daily lifestyle for many residents. Through keeping centuries old artisan traditions in raising and caring for the livestock and making of the cheese, the quality and uniqueness of texture of Branzi cheese has become an enjoyable daily staple for many households in Italy and Europe. The Latteria Casearia di Branzi uses a combination of traditional recipes and methods with the use of high tech equipment to deliver its famous cheeses.
