Crafted from local mountain milk, these exceptional cheeses are now available in store and online.
We’re thrilled to share some exciting news that brings the scent of the mountains, unspoiled pastures, and authentic tradition straight to your home.
Now available in our store – and of course on our e-shop – are the cheeses from Latteria di Branzi, a true symbol of the cheesemaking heritage of the Orobie Italian Alps, in the province of Bergamo.
A Story of land, nature, and craftsmanship
Latteria di Branzi is more than just a cheesemaker – it’s a guardian of culinary tradition.
Based in the heart of the Lombard Prealps, it processes fresh milk delivered daily by around 70 small local farmers. This means a short supply chain, strict quality control, and a deep respect for nature, animals, and artisanal work.
Their cheeses tell stories of mountain pastures, early morning milking, and skilled hands turning milk into true treasures of Italian tradition.
Flavorful, versatile, and... irresistible!
Whether you're enhancing a creamy risotto, preparing an aperitivo with friends, topping a fresh summer salad, or serving a classic polenta dish, these cheeses will win you over. From Salva Cremasco, through the unique Stracchino all'antica Presidio Slow Food, to Rosso Imperiale, which combines the distinctive taste of Gorgonzola and the sweetness of red grapes.
Stracchino all'antica delle Valli Orobiche Presidio Slow Food
Stracchino is an ancient cheese from the Valle Brembana, Valle Serina, Taleggio and Imagna valleys of Orobia, with roots dating back to the 1200s. The name “stracchino” comes from the dialect word “stracch” (tired) and refers to the cheese that was once made during breaks on the journey from the valley to the mountain pastures and back, using milk from animals “tired” on the way. It must have been a quick product, prepared without heating the milk and without long curdling and draining. Stracchino is actually the predecessor of Taleggio, and due to its uniqueness and local artisanal production method, it is protected as Presidio Slow Food. Its base is freshly milked unpasteurised cow's milk, to which natural rennet is added immediately after milking. The cheese is then salted by hand and left to mature for a minimum of 30 days. In the summer months, the milk from the mountain pastures gives it a compact texture and a fresh herbal smell, while in winter it is softer and its aroma is reminiscent of hay.
Where to find them
- Available in our stores
- Or simply order online on our e-shop