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Branzi is synonymous with fine cheese, taking its name from a small town nestled in the upper Val Brembana. We are just above 800 metres above sea level, and the town has just...
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At the Latteria Sociale di Branzi Casearia 1953 the processing methods have remained unchanged over time, only the tools have changed in proportion to the quantity of milk transformed here every day, this is where the Formaggio tipico di Branzi Stravecchio 18/20 mesi is born
 here it is the art of the cheesemaker who has always decided when the curd coagulation is ready to be broken, when the cooking is right and how to cut it, his expert hands work it and then place the mass into the moulds. Here Branzi Stravecchio is crafted, aged over 1 year, the cheese takes its name from the eponymous village in the Alta Valle Brembana where the traditional production originated and where the whole cow's milk is still processed at the premises of the Latteria Sociale di Branzi Casearia.
| Type of cheese | Cow's milk cheese made from raw whole milk - aged 60 days | |
| Shape | Cylindrical, diameter 40 - 50 cm Height 8 -10 cm, "V" shaped Flat, slightly convex 8 -13 kg | |
| Rind: | ||
| Faces: | ||
| Weight: | ||
| Paste | Semi-cooked and pressed | |
| FRESH (aged at least 60 days) | AGED (aged  at least 180 days) | |
| Colour: | straw yellow | deep yellow |
| Texture: | soft - semi-soft - elastic | firm - hard |
| Eyes: | small and sparse eyes, evenly distributed | slightly uniform, |
| diameter from 1 mm to the size defined as "partridge eye" | diameter from 1 mm to the size defined as "partridge eye" | |
| Rind | Thin, smooth, elastic, yellowish | Firm and dark yellow |
| Characteristics | Sweet, soft and delicate flavour | Strong and distinctly spicy flavour |
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