It's a cheese semi-hard cheese characterized by delicate flavor, fragrant with a characteristic aroma. It is produced in the Upper Brembana Valley, using exclusively raw, whole cow's milk from one or two milkings. The cows, predominantly of the Brown Swiss breed, are raised in the 21 municipalities of the’Upper Brembana Valley (all within the perimeter of the Orobie Bergamasche Park) characterized by a large system of mountain pastures at an altitude between 1400 and 2300 meters.
The minimum aging period is 45 days, but it can be extended for one or more years. The rind is thin, straw yellow in young forms, and tends towards gray as aging progresses. The The pasta is compact, elastic with a diffused eye, called “partridge eye”.”.
As winter approaches, the animals are brought down to the stables in the valley, strictly always within mountain territory, and fed dried forage. The cheese produced during this period has a lighter-colored paste and more delicate flavors. During the summer period, the animals are taken to the mountain pastures to graze on fresh grass. The cheese produced then has a more intense paste coloration and flavors.
