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One of the tastiest cheeses on the bench right now is Branzi, packed full of creamy, sharp-sweet notes – an initial fruitiness developing into a rich, earthy piquancy reminiscent of wild mushrooms and fresh thyme.

At an age of four months, the Branzi we currently stock shares many characteristics with a classic Emmenthal, retaining the excellent melting qualities while offering a superior depth of flavour. Although a classic Lombardy recipe is to melt it on top of discs of polenta (fantastic served alongside a tomato jam), Branzi’s uses don’t stop there: whether served as an addition to a lunch of crusty bread, salami and fresh fruit or used to create a luxurious fondue with a smooth piquancy, this is an example of classic Italian Alpine cheese at its very best.

We can’t recommend this enough right now, drop by for a taste!

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