Please do not to be misled: no cheese is produced in Bra or even in the lush landscapes of its outskirts. It is called Bra because the people of Bra are greedy for these tome cheeses, which, from time immemorial, have come from the villages in the nearby mountain valleys. A passion that soon turned into a business. They bought plenty of cheeses, especially when fresh, and then matured them in their cellars: here, the climatic conditions and the perfect temperature of the underground storerooms soon became the ideal place for maturing and consequently also for marketing and selling cheese, which was initially done with horse-drawn carriages. Many places have been reached by this excellent cheese, which is appreciated throughout Piedmont as much as in Liguria and Lombardy, but also further afield because, once matured, it is able to endure long journeys without altering its qualities. There are two types of cheese: ""hard"" Bra and ""soft"" Bra. Both are cylindrical in shape with flat faces, between 30 and 40 cm in diameter and weighing 5/9 kg. It is made from cow's milk, sometimes some small amounts of sheep's or goat's milk (max. 10%) are added. In the hard variety, it has a firm, dark beige rind. The taste is savoury and slightly piquant, especially if it has matured for over 8 months. The soft one has an elastic rind and a lighter colour, a pleasant aroma and a less pronounced flavour.
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