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Brossa Italian cow cheese made in Valle d' Aosta
The production of Fontina is only the first step in the processing of milk for food. If you add vinegar or agro "Bone" (hot, wild sorrel, nettle root and lemon juice) in the serum and it becomes warm, the fat, together with small amounts of protein, rises to the surface. You can get the "Brossa" cream, from which you can get a good butter, which is less fat than cream. The "Brossa" was once very popular among the pastures of the shepherds and they would eat it with polenta.
Source: traditional products of Valle d'Aosta - Department of Agriculture, Natural Resources and Civil Protection.
| Type of Rennet | Fermentation |
| Crust | undefined |
| Consistency | Soft |
| Processing Temperature | raw |
| Flavour | Mild |
| Dough Processing Texture | melted |
| Aroma | Mild |
| Fat content | Fat |
| Temperature Treatment of milk | Pasteurized |
| SUGGESTED WINE TYPE | dry or dry |
| SUGGESTED HONEY TYPE | multiflower |
| SUGGESTED WINE COLOR | red or rose |