Agri di Valtorta Slow Food Presidium

At the Latteria Sociale di Branzi Casearia 1953 the processing methods have remained unchanged over time, only the equipment has changed in proportion to the quantities of milk that are processed here every day, giving birth to Agrì di Valtorta Slow Food Presidium

The Social Dairy

here it is the cheesemaker's art that has always decided when the curd is ready to be broken, when the cooking is right and how to cut it, his expert hands work it before placing the mass into the moulds.Â

Agrì di Valtorta Slow Food Presidium

Agrì di Valtorta was historically created in this area of the Bergamo region. Small quantities of goat's milk were used. Then, with the sharp decline of this animal, production shifted to whole cow's milk. Production area: the municipalities of Valtorta and Branzi (Bg). The milk comes exclusively from farms located in the province of Bergamo. Raw cow's milk is used, with natural rennet-whey coagulation.

Fun Fact

The name Agrì derives from âagraâ, the name given to the acidified whey added to the milk, which gives a slight but very delicate and fresh acidic aftertaste when tasted. It is small in size, cylindrical in shape, without a rind, and has an ivory-white paste colour. Production: all year round Despite the automation of the production cycle, Agrì still requires some manual steps in which the skill of the cheesemakers is expressed. When tasted, it releases aromas of fresh yoghurt and cream On tasting, sweetness appears immediately followed by a slight savouriness. Among the aromas we find fresh milky notes, hay, hazelnut, with medium palate adhesion and medium solubility Medium persistence of aromas It is a Slow Food presidium It is an FPO (Formaggi Principi delle Orobie) product