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Bra Italian cow cheese made in Piedmont - Piemonte Region
The name comes from the town of Cuneo: Bra entrepreneurs bought the cheese called "nostrale" by herdsmen from Cuneo Valleys, they did so mature in their cellars and marketing a little 'everywhere. Today the bulk of production takes place in Bra in small and medium dairy farms of the Po valley Cuneo or countries. The cattle must be fed strictly with hay or fresh forage (silage or feed is prohibited.) Production area: Province of Cuneo, the town of Villafranca P. (TO). The Protected Designation of Origin was recognized July 1, 1996 Bra PDO - Features and production phases Type of cheese: hard paste uncooked, pressed. There are two types of Bra: the soft and hard. Different is the color of the crust, in the darker hard. The paste is pale ocher-in "hard" looks white and ivory with little-used in "soft". The production area is the same, but there are different processing technology that is maturing. The shapes are cylindrical with a diameter of 30-40 cm, height of 7-9 cm and weighing about 8 kg. The flavor is much more savory and spicy in the "hard Bra." For the production of "Bra tender" the milk is heated to 35