Typical Branzi Stravecchio cheese 18/20 months
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  • Typical Branzi Stravecchio cheese 18/20 months
  • Typical Branzi Stravecchio cheese 18/20 months
  • Typical Branzi Stravecchio cheese 18/20 months
  • Typical Branzi Stravecchio cheese 18/20 months

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Latteria di Branzi

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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Typical Branzi Stravecchio cheese 18/20 months

€8.60
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Typical Branzi Stravecchio cheese 18/20 months, a traditional product of the upper Val Brembana, in the province of Bergamo, one of the oldest and most typical cheeses of the Orobie mountains. Aged for over a year! With a bold, aromatic flavour, try it with polenta! Available in a pack of approximately 250 g (as this is a product cut to order, the weight may vary slightly)
Format: 250 g
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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

The Latteria Sociale

 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.

We are in the upper Val Brembana in the province of Bergamo, where it was initially produced, while today the area involved also includes the Imagna Valley, still in the Bergamo area. Branzi FTB cheese has a strong bond with its territory, found at gastronomic events such as local festivals as well as in more solemn moments during the San Matteo fair. It has recognisable features such as the typical concave "V" shaped rind and the "historic" FTB mark on the top face.

Formaggio tipico di Branzi Stravecchio 18/20 mesi

The milk used is raw whole cow's milk from cows raised in free-range or semi-free-range conditions and sent directly to the Latteria Sociale di Branzi Casearia for processing; before salting it undergoes a pressing process. The periodic turning of the wheels during ageing ensures even maturation of the paste. It is an FPO (Formaggi Principi delle Orobie) product When tasted, the rind appears thin and elastic, with a thin sub-rind layer. Both the aromas and flavours tend to become more pronounced in harmony with the progress of maturation, without ever being excessive. No trigeminal sensations. Rind not edible. Â Branzi Stravecchio product sheet:Â Territory Alta Valle Brembana - Valle Imagna (BG), particularly in the area of Branzi, Foppolo and Carona.
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
Tasting notes:
Appearance                     deep yellow.
Aroma                   intense milky aroma on the nose.
Taste                    Both the aromas and flavours tend to become more pronounced in harmony with the progress of maturation, without ever being excessive,                                                                the flavour is strong and distinctly spicy.
Tasting suggestions    An excellent ingredient for Polenta, either made with Maize or in the "Taragna Orobica" or "Cunsada" versions. Wine pairings:         Pinot Nero, Cabernet.  Â
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Simona
LTBBG01BRZSTRV

Data sheet

Region
Lombardia
Allergens
Milk
Certifications and Designations
Organic
Diet
Gluten Free
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