In Social Dairy of Branzi Casearia 1953 the processing methods have remained unchanged over time, only the tools have changed in proportion to the quantities of milk that are transformed every day. Typical Branzi Stravecchio cheese aged 18/20 months
The Social Dairy
here is the art of the cheesemaker who has always decided when the curd clot is ready to break, when the cooking is right and how to cut it, his expert hands work it and then introduce the mass into the moulds. Here it is worked Branzi Stravecchio aged for over 1 year, the cheese takes its name from the town of the same nameUpper Brembana Valley where traditional production was born and where it still is whole cow's milk it is processed on the premises of the Latteria Sociale di Branzi Casearia.
We are high Val Brembana in the province of Bergamo where it was initially produced while today the area involved also includes the Imagna Valley also in the Bergamo area.
Branzi FTB cheese has a strong link with the territory, it can be found on the occasion of gastronomic events such as Festivals as well as in moments characterized by less profane aspects during the San Matteo fair.
It has recognizable characteristics such as the typical concave “V” shaped heel and the “historic” FTB brand on the upper face.
Typical Branzi Stravecchio cheese aged 18/20 months
The milk used it is raw, whole cow's milk coming from cows reared in the wild or semi-wild and sent directly to the Social Dairy of Branzi Casearia for processing and before salting undergoes a pressing process.
The phase of periodic turning of the wheels during the maturing phase ensures a homogeneous maturation of the pasta.
It's a product FPO (Principi delle Orobie cheeses)
When tasted, the rind appears thin and elastic, the sub-rind thin.
Both Odors and Tastes tend to always accentuate in harmony with the progress of Maturation without ever exceeding.
Absent trigeminal sensations.
Inedible rind.
Branzi Stravecchio product sheet: Upper Brembana Valley Territory – Imagna Valley (BG), in particular in the territory of Branzi, Foppolo and Carona.
|
| Type of cheese |
Whole raw milk cow's milk cheese - matured for 60 days |
| Form |
Cylindrical, with a diameter of 40 – 50 cm
8 -10 cm tall, “V” shaped
Flat, slightly convex
8 -13 kg
|
| Barefoot: |
| Faces: |
| Weight: |
| Pasta |
Pressed half cooked |
|
FRESH (aged to at least 60 days)
|
SEASONED (matured to at least 180 days)
|
| Color: |
straw yellow |
deep yellow |
| Consistency: |
soft – semi-soft – elastic |
compact – hard |
| Holes: |
small and sparse holes uniformly distributed |
slightly uniform, |
|
diameter from 1 mm to the size defined as "partridge's eye" |
diameter from 1 mm to the size defined as "partridge's eye" |
| Crust |
Thin, smooth, elastic, yellowish |
Consistent and dark yellow |
| Features |
Sweet, soft and delicate flavor |
Strong and certainly spicy flavor |
