Agrì di Valtorta

Valtorta is a small place in the Val Brembana, and Agrì is what has survived there: a little uncooked-curd cylinder of whole cow's milk, made both at the cooperative dairy and in the houses. It takes three days and a practised hand. The taste is sweet and aromatic, the smell delicate. When the road down the valley was still difficult, the women mixed the pasta di agro at home, packed it into panniers and bundles and carried it on foot over the mountain paths into the Valsassina, where the cheeses were finished.