Generality
What is Branzi cheese?
Branzi is a mountain pasture cheese, similar to the equally well-known Fomai de Mut.
As a nutritional source of high biological value proteins, vitamin B2 (riboflavin), phosphorus and calcium, Branzi belongs to the 2nd fundamental food group. It is rather caloric and fat, especially in the seasoned versions, and also rich in cholesterol and sodium.
Produced with whole or semi-skimmed raw milk mainly from cow (rarely added with sheep and goat), the Branzi has a semi-cooked and pressed paste. Generally it has a minimum maturing of 1 month, an average of 6 and, to emphasize its "spiciness", it reaches almost 1 year.
The Branzi enjoys the recognition of Traditional Agri-food Product (PAT), but has not yet obtained the Denomination of Protected Origin (PDO).
Branzi production
Branzi cheese is made from one or two milkings of raw cow's milk, whole or semi-skimmed (for surfacing), from Bruna Alpina cows. Coagulation, rennet, occurs by placing calf rennet allowed to act for 30-45 'at a temperature of about 34-36 ° C; also contains bacterial cultures of lactococci, mesophilic and thermophilic lactobacilli and enterococci. Then proceed with the fine breaking of the curd and the heating at 43-46 ° C for 25-30 '. Leaving the mixture at rest, the granules settle and can be extracted and deposited in the wooden forms. The processing is completed by pressing and dry salting (3 days) or in brine (10-15 days), before maturing (from 1 to 12 months).
Historical notes on Branzi cheese
The Branzi cheese was officially born in the mid-twentieth century, in the homonymous Lombard country of the Alta Valle Brembana, in the province of Bergamo. It was Midali Giacomo, a dairyman of Branzi and founder of the "Latteria Sociale", the first to formalize the production of this Alpine cheese produced exclusively with cow's milk from the local pastures.
Nutritional Properties
Nutritional properties of Branzi
Branzi is a product that belongs to the II fundamental group of foods.
It has an energy supply and a very high quantity of fats, properties that increase with the lengthening of the seasoning. Calories are provided mainly by lipids, followed by proteins and finally by few carbohydrates. Fatty acids are mainly saturated, peptides with high biological value (they contain all the essential amino acids in the right proportions with respect to the human model) and simple carbohydrates.
Branzi does not contain fiber and gluten. Instead, it is rich in cholesterol. As seasoning increases it loses lactose and is enriched with histamine. The quantity of purines is very limited.
The vitamin profile is characterized by the abundance of riboflavin (vit B2) and equivalent retinol (vitamin A and RAE). There is no lack of other water-soluble factors of group B. As for minerals instead, Branzi shows excellent concentrations of calcium, phosphorus and sodium.
Compositional Characteristics of Mature Cheese (%) | ||
| Interval | Average figure | |
| Humidity | 53.9 to 74.2 | 33.9 |
| Dry leftover | 53.9 to 74.2 | 66.1 |
| Fat | 28.2 to 38.5 | 34.1 |
| Grasso (ss) | 47.9 to 53.6 | 51.6 |
Diet
Branzi cheese in the diet
Branzi is a hyper-calorie and hyperlipidic food, which is why it is not suitable for a slimming diet. The seasoned one, if grated in the first courses, is given in portions of 5-10 g at a time.
The prevalence of saturated fatty acids and the abundance of cholesterol make Branzi a product not recommended in case of hypercholesterolemia.
Thanks to the high biological value of proteins, Branzi can be considered an excellent source of essential amino acids. It is indicated in all situations where the diet tends to be poor in specific nutrients. This function is however limited by the other nutritional characteristics, which require the use of portions that are no more than moderate.
The concentration of lactose, although not too abundant, is nevertheless significant in the semi-soft paste type (1 month of seasoning), which makes it a product inadequate for the diet due to specific intolerance. On the other hand, increasing the curing increases the level of histamine. Here the Branzi becomes a food not suitable for the diet against this type of food intolerance. It is relevant to the diet against celiac disease and hyperuricemia.
The B group vitamins mainly act as coenzymes (in cells), while vitamin A is necessary to keep the visual function intact.
Given the high concentration of sodium, the Branzi cheese must be avoided or significantly limited in the diet against sodium sensitive hypertension.
The abundance of calcium and phosphorus is an ideal property for those who must support bone metabolism, for example during growth, during pregnancy (in which the Branzi, for hygienic reasons, must be cooked) and in old age.
It is not allowed in the vegetarian diet (for the use of animal rennet) and vegan. It has no contraindications for the Muslim and Jewish religions. Instead it is to be excluded in Hinduism and Buddhism.
The average portion of Branzi cheese is about 80 g.
Description
Description of the Branzi
Branzi is produced in cylindrical forms of about 8-15 kg. The two faces, 40-50 cm wide, are discoid. The heel, 8-10 cm high, is concave and has the shape of a "V".
The crust of the Branzi cheese is thin, smooth, elastic and yellow. The pasta, semi-cooked and pressed, has a straw-colored or gold hue, and shows a dense regular look with a "partridge's eye". It has a semi-soft consistency in the young forms and hard in the seasoned ones.
The young Branzi (1 month of seasoning) has a sweet taste and a delicate flavor; increasing aging over 6 months, up to almost a year, it becomes more intense and spicy. On the nose are clearly distinguishable vegetal notes of forages and pastures.
Kitchen
Branzi cheese in the kitchen
Branzi cheese is particularly used in the traditional cuisine of the Orobie and more precisely in the Brembana Valley. Among the most popular recipes we mention the polenta taragna, the polenta cunsada and the Branzi with beer.
With Branzi cheese you can prepare appetizers, pasta dishes and dishes. The culinary destination varies, of course, according to the seasoning. The little or medium-aged cheese is used "for table" and not grated, a destination reserved for the most aged forms.
Loose Branzi can be used as a base for sauces for polenta with a spoon, for dry pasta, to whisk a risotto or an "orzotto". Note the slices of roasted polenta or the bruschetta with the cheese melted on top. Branzi also accompanies pan-cooked, grilled or grilled meat.
Conservation of Branzi
The Branzi cheese is to be kept in the refrigerator, at temperatures between 8-9 ° C (90% humidity). Even in a controlled environment, it tends to ripen white and green molds superficially, on the thin crust, which must be quickly removed to avoid damaging the general organoleptic and taste characteristics.
As for the preservation of all the cheeses, it is advisable to avoid wrapping the Branzi in synthetic films, not breathable, preferring dry cotton cloths or gauze.
