Branzi
Introduction
Hello friends! Today I want to talk to you about a very special cheese that is produced in the Alps of Orobie: Branzi. We know that every region has its gastronomic treasures and Branzi is one of those in Valle Brembana, Valle Imagna, and Val Serina. But let's take a look at its history, production techniques, and what are the main characteristics of this cheese.
History
The history of this cheese dates back to 1953 when the cheesemaker of Branzi, Giacomo Midali, decided to produce a high-quality cheese guaranteed by the use of traditional techniques used in the mountain pastures and the milk produced in the valley. It will be called Latteria Sociale di Branzi Casearia, to which many small producers adhered, and the first forms of this particular cheese took the name of Branzi.
In the 1970s, some Branzi cheese producers moved to nearby Bergamo valleys producing Branzi cheese with the same typicality and quality. In fact, the milk from Valle Brembana, Valle Imagna, and Val Serina maintains a typicality linked to the quality of the forage and pastures, is collected daily, and converges in some collection points where it is transformed after meticulous controls. The most important collection points are the Latteria di Branzi for Alta Val Brembana and the Caseificio Casera Monaci for Alta Valle Imagna that collects 90% of the milk produced by small local farmers.
Production process
The production of this cheese requires the coagulation of milk at temperatures of 35-37 °C with the addition of liquid calf rennet, for a duration of 30-35 minutes. Subsequently, the curd must be heated to a temperature of 45 °C and the product must be well mixed with the traditional wheel or agitators to obtain a good result. Once the coagulum has settled on the bottom, the curd is extracted and then deposited in the appropriate containment molds. To complete the processing, the product is pressed and salted.
Main characteristics
Branzi is a semi-cooked cheese, cylindrical in shape, with a diameter of 40-50 centimeters and a weight that varies from 10 to 12 kilograms. It is a cheese with an intense and aromatic flavor that becomes more and more tasty over time, reaching its maximum expression after 6-12 months of aging. The colors of the cheese vary from straw white to hazelnut color, thanks to the silica contained in the forage that is used to feed the cows.
Conclusion
Here we are at the end of our story about Branzi. I hope to have introduced you to another typical product of our beautiful mountains. The history of this cheese is all related to the passion and dedication of small producers in the area who know and use traditional production techniques. The result is a unique product, with an unmistakable flavor and texture. If you are in these areas, do not forget to taste Branzi and take it home to continue enjoying it with your friends and family. See you soon friends!
