Bruss

Bruss, whose name suggests a possible derivation from the Occitan term “brousse” (referring to a fresh sheep’s cheese), is a characteristic cheese preparation with a creamy consistency. Its recipe involves blending cuts of one or more cheeses—sometimes even just ricotta—with a small amount of milk; the mixture is then left to referment in the air for a variable period, thus developing its intense, pungent flavor.

To ensure its stability and further enrich its aromatic profile, grappa or, in some local interpretations, white wine is traditionally added to Bruss.

This specialty is deeply rooted in Piedmont and is also present in various variations in neighboring regions. Among these, Bruzzu di Triora deserves a mention, a renowned Ligurian variant made with ricotta, which demonstrates the widespread tradition and versatility of this dish.