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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 equipment has changed in proportion to the quantities of milk that are transformed here every day, this is where the Crosta Fiorita di Capra is born
here it is the cheesemaker's art that has always decided when the curd of the coagulum is ready for breaking, when the cooking is right and how to cut it, his expert hands work it and then place the mass into the moulds. Here the Crosta Fiorita cheese is crafted.
Cheese made with raw milk. We prepare it using goat's milk with lactic coagulation. It has a white rind with shades that change as the ageing increases. The paste becomes creamy as the ageing increases thanks to the proteolysis process. Its paste has a soft and even texture, the taste is generally mild and slightly aromatic. Its aroma is delicate with a pleasant hint of sweetness. A tasty cheese suitable even for those who are not usually fond of goat cheeses, thanks to its generally mild taste. It is also excellent as a protein-rich snack, for preparing savoury pies and to serve with toasted bread slices on a nice cheese board.
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