The name come from the homonymous village in the Brembana valley, Branzi. Exclusive product of the alpine pastures. 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.
GEOGRAPHICAL ORIGINS
Branzi (Bergamo), Lombardia - Italy.
INGREDIENTS
Cow's milk, salt, rennet. Surface treated with E202-E203-E235.
HOW IT'S MADE
Milk is heated at a temperature of 37°C (99°F) and then calf rennet is added. Curd is milled in two different stages. It is then cooked at 45°C (113°F) and left it to rest for 20 minutes. After 24/48 hours, wheels are then salted.
AGING
Long.
PAIRINGS
Used in typical Bergamo dishes, in combination with polenta or black rye bread. The matured is suitable for grating. Recommended with structured red wines.
STORAGE
In the fridge at 4°C / 8°C.
FORMAT
About 150 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.
