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Soft Bra

Product
In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Doc status in 1982. As occurs with many other cheeses, this version is younger than the traditional, longer ripened cheese and is a relatively recent innovation created in response to the increased demand for fresh cheeses.
In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Doc status in 1982. As occurs with many other cheeses, this version is younger than the traditional, longer ripened cheese and is a relatively recent innovation created in response to the increased demand for fresh cheeses.
Organoleptic characteristics
Aspect and texture: compact, elastic, yellow paste with average holes
Taste: intense and fresh with traces of sheep and goat milk
Serving suggestions: Red wines, lagers. Grape jam, green tomato conserve. Wholemeal bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow, sheep and goat’s milk
Production method: artisan, industrial and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 45 days
Production period: throughout the year
Fats: 32% F-Dm
Weight: 6-8 kg
Size: 30-40 cm diameter, h. 7-9 cm
Producers: dairies belonging to the Bra production and protection Consortium