Product name: AGRÌ DI VALTORTA

Type: Fresh raw paste cheese made from cow’s milk

Fat content: approximately 45% of dry matter

Shape: Cylindrical with a diameter of 3-4 and bare of 4-6 cm

Average weight: approximately 50 grams

Crust: It is absent in the fresh product, it is formed with aging and takes on a variable color tone.

Pasta: White and soft in the fresh product.  More compact in the seasoned one.

Eye-holes: Absent

Aging: From one to several weeks

Organoleptic characteristics: Delicate and aromatic flavor

Production period: All year

Ingredients: Raw milk, rennet, salt, agra (whey from previous processing)

Production area: Territory of the Municipality of Valtorta in the province of Bergamo

Characteristics: Fresh raw paste cheese made from cow’s milk

Flavor: Delicate and aromatic flavor with a delicate scent.

Agrì di Valtorta is a small-scale cheese, whose production was widespread in the past in many farms in Valtorta, where it was customary to produce a semi-finished product called “pasta di Agri”.

Every week the women of the village transported this product to the nearby Valsassina, walking along the path that runs through the pastures of Ceresola and Piani di Bobbio.

The pasta di Agrì was then sold to the artisans of Barzio and Introbio who continued its transformation into finished product.

The few companies that keep the Agri tradition alive can be found in Valtorta and purchasing on site is the only way possible today to appreciate the delicate flavor of this cheese.