Branzi is named after a town in Lombardy's Bergamo region where the cheese is made year-round using fresh, local, raw milk.  Seated at the foot of the Alps in the Valtaleggio, the town of Branzi is the birthplace of this remarkably creamy, semi-hard cheese.  A large wheel with a dense and creamy paste dotted with eyes, Branzi is a terrific melter and is often blended into polenta recipes to give the cornmeal an added richness.