Bra DOP

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
Dimensions
30-40 cm diameter, h. 7-9 cm
Producers
dairies belonging to the Bra production and protection Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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