Similar Content to: Saint-Nectaire Cheese

Also referred to as Mountain Banzi Cheese, this variety is produced in the mountainous region of Lombardy, Italy where the cows graze in alpine pastures. Made from pasteurized and unpasteurized cow's milk, Branzi Cheese is aged for several months, developing a texture that contains numerous small holes surrounded by a semi-firm paste which becomes firmer as it matures. This mountain cheese is often paired with polenta and mushrooms to provide a savory vegetable and cheese dish. Branzi melts easily and provides a mild nutty flavor when used as a snacking and appetizer cheese or when used in baked foods.