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Branzi is one of the oldest and most typical cheeses of the Bergamo Alps and is named after the village in the Upper Brembana Valley, in the province of Bergamo, where its traditional production originated. It is a fat cheese, the weight of the whole form varies from 8 to 15 kg, the rind is thin, straw-colored when not fresh, darker when aged. The paste varies from fresh and soft in the fresh to hard for the seasoned, the color changes from ivory to dark yellow.
Branzi (Bergamo), Lombardia - Italy.
Milk, calf rennet, salt, lactic ferments. In the crust (not edible) dyes and preservatives.
HOW IT'S MADE
Artisanal work methods are used, although different equipment is employed considering the large quantities of milk that are transformed each day and to meet modern standards of hygiene. Large steel vats have replaced the traditional “coldere” cauldrons shaped like an upside down bell. The curd is no longer broken with a spada (wooden rod) or curd knife, but with large rotary tools. Temperatures for heating and cooking are regulated by thermostat. It still remains the art of the master cheesemakers, the only ones able to decide when the curd formed by the rennet has reached the right degree of homogeneousness and consistency for breaking down and when the curd is cooked to the right point where the whey can be removed.
Used in typical dishes in Lombardy area, in combination with polenta or black rye bread. The matured is suitable for grating. Recommended with structured red wines.
In the fridge at 4°C / 8°C.
About 100 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.