In 1953 Giacomo Midali, a cheesemaker in Branzi, achieved his goal of producing a high quality cheese all year long, guaranteed by using the same traditional techniques as in the mountain pastures and milk produced in the valley: he founded the Latteria Sociale, which many small farmers joined and whose vats produced the first wheels of that particular cheese that the dairy members called Branzi.
For more than fifty years, the milk from the barns of the Brembana Valley and neighbouring areas, which acquires its typical character from the quality of the forage and pastures, is collected daily and sent to the Latteria Sociale in Branzi, where it is transformed after meticulous testing.
In the Latteria Sociale Casearia (dairy) in Branzi, artisanal work methods are used, although different equipment is employed considering the large quantities of milk that are transformed each day and to meet modern standards of hygiene. Large steel vats have replaced the traditional “coldere” cauldrons shaped like an upside down bell. The curd is no longer broken with a spada (wooden rod) or curd knife, but with large rotary tools. Temperatures for heating and cooking are regulated by thermostat. It still remains the art of the master cheesemakers, the only ones able to decide when the curd formed by the rennet has reached the right degree of homogeneousness and consistency for breaking down and when the curd is cooked to the right point where the whey can be removed.