A unique cheesemaking tradition has survived in Valtorta, a small town in the Brembana Valley. In the local cooperative dairy, and in the homes, cheesemakers produce Agrì, a small, cylindrical, uncooked-curd cheese made from whole cow’s milk. Its production requires three days of work and particular skill on the cheesemaker’s part. Once, when the journey between Valtorta and the bottom of the valley was anything but easy, the women would mix the “pasta di agro” at home, pack it into panniers and bundles and carry it on foot along mountain paths to nearby Valsassina, where the small cheeses were produced. Agrì has a sweet, aromatic flavor and a delicate scent.