Branzi è sinonimo di buon formaggio, prende il nome di un piccolo paese incastonato nell’alta valbrembana.

We are just over 800 meters above sea level and here there are just over 800 inhabitants. The name Branzi seems to be derived from "Branchium" or arm due to its geographical position, it is in fact located at the confluence of the valleys of Carona and Valleve. The name of the cheese derives from its typology, that is, from the type of cheeses that were marketed in Branzi since 1800: fatty alpine cheeses. The Latteria di Branzi cooperative was established in 1953 and since then it has continued to produce cheeses typically from the Alps using the same traditional techniques, using only the milk of small producers from Val Brembana and Val Imagna. The milk comes from cows of a native breed of the Alps: the Bruna Alpina. Starting as a small reality, slowly, slowly the cooperative has had the strength to develop and develop high quality cheeses that are strong both from the traditional production process and from the aging process. The Latteria Branzi is in fact refiner of Strachitunt an excellence of the Bergamo area, producer of soft pastas and traditional cheeses of the Alps such as raw milk Branzi made for those looking for the traditional typical quality product