Bra cheese

Bra is a type of cheese originating from the town of Bra, in the region of Piedmont, Italy. It is a hard, cow's milk cheese that is traditionally aged for at least 180 days, although variations aged for shorter periods are also available.

History

The production of Bra cheese dates back to the early 19th century, when it was first made by farmers in the Piedmont region. The cheese was named after the town of Bra, where it was originally sold at local markets. Today, Bra cheese is recognized as a Protected Designation of Origin (PDO) product by the European Union, which means that only cheese produced in the designated area using traditional methods can be called Bra.

Production

Bra cheese is made from raw or pasteurized cow's milk. The milk is heated and combined with rennet, a type of enzyme that causes the milk to coagulate. The curd is then cut, cooked, and pressed into molds. The cheese is aged for a minimum of 180 days, during which it develops a firm texture and a complex, nutty flavor. Some producers also make a younger version of Bra, which is aged for only 45 to 60 days and has a milder, creamier flavor.

Characteristics

Bra cheese has a hard, dense texture and a pale yellow color. It has a strong, slightly pungent aroma and a complex flavor that is nutty, savory, and slightly sweet. The cheese is often served as a table cheese, but it can also be used in cooking, where it melts well and adds a rich, savory flavor to dishes.

See also

• List of Italian cheeses
• List of cow's milk cheeses