Branzi is synonymous with good cheese, taking its name from a small village nestled in the upper Valbrembana. We are just above 800 metres above sea level, and here there are just over 800 inhabitants. The name Branzi seems to derive from "Branchium," meaning arm, due to its geographical position, as it lies right at the confluence of the Carona and Valleve valleys. The cheese's name comes from its type, that is, from the type of cheeses produced and traded in Branzi: rich alpine cheeses. The Latteria di Branzi cooperative was founded in 1953, and since then has continued producing, using traditional techniques, cheeses typical of the alpine range, using exclusively the milk of small producers from Val Brembana and Val Imagna. The milk comes from cows of a breed native to the alpine range: the Bruna Alpina. Starting out as a small enterprise, the cooperative gradually grew strong enough to develop and craft high-quality cheeses, thanks both to its traditional production process and to ageing. Latteria di Branzi is in fact the affineur of Strachitunt, an excellence of the Bergamo area, a producer of soft-paste cheeses and traditional alpine cheeses such as raw-milk Branzi, made for those seeking an authentic, quality traditional product.