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.
Valtorta e Ornica Municipalities, Bergamo Province
Presidium supported by
Mountain Community of Brembana Valley, Bergamo Chamber of Commerce, Bergamo Province Agricultural Department
Via Roma, 10
tel. +39 348 9248392
The dairy processes milk from: Stefano Annovazzi, Alberto Arizzi, Adriano Busi, Domenico Busi, Stefano Busi, Silvano Busi, Giacomo Paganoni, Gloria Pizzamiglio, Augusto Regazzoni, Fernanda Regazzoni.
For the production of Agrì only freshly milked milk of the bruna alpina cattle of Silvano Busi of Valtorta is used.