Bra P.D.O.

Bra is produced in two types, soft and hard, although the latter was once used only as a grating cheese. Its name is identified with the town of the same name in Cuneo. Here merchants aged the cheese in their cellars and distributed it under the name “nostrale.”

TECHNICAL CARD

DENOMINATION:

Bra P.D.O.
PRODUCTION AREA:

Piedmont: provinces of Cuneo, Turin
TYPOLOGY:

Bra Duro and Bra Tenero. Both can bear the label "d'alpeggio." Pressed cheese with semi-cooked paste, small eyes not too widespread, minimum fat 32% s.s. (semi-fat/fat)
MILK:

Cow's milk, possibly supplemented with sheep's and/or goat's milk (not more than 20 percent), sometimes partially skimmed by creaming or by partial mechanical skimming
CRUST:

Nonedible, light gray, elastic, smooth (Bra Tenero). Consistent, hard, dark beige, possibly oiled with food-grade oils for anti-mold action (Bra Duro)
SEASONING:

minimum period of 45 days (Bra Tenero);
minimum period of 6 months (Bra Duro)
PRODUCTION:

annual, summer (mountain pasture)

Bra P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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