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Bra d'alpeggio is an Italian cheese made from cow's milk in Piemonte - Piemonte Region
Ingredients: low-fat milk, mainly Montese breed.
Process technology: after pasteurization, the milk is brought to 35 ° C. Salting is carried out in a brine bath (12%) for approximately 48 hours. Ripens at a room temperature of 10-12 degrees. Maturation: 45 days.
Finished product characteristics: Height: 9.7 cm, diameter: 30-40 cm, weight: 06.08 kg
Shape: cylindrical. Bark: uniform and smooth, clear. The pasta is consistent and has scattered little holes. Its color ranges from white to 'ivory. Taste: less spicy and sweeter than hard Bra cheese. Production area: Province of Cuneo and in the city of Villafranca Piemonte (TO).
Production time: throughout the year and according to some, the production is better in the summer. Notes: See Bra cheese. For a time hard Bra was a consumer favorite, but now Bra tender (soft) which is sweet and fresh is preferred, especially popular with young people.