Brus da latte is a cheese made from sheep's milk in Piemonte - Piemonte Region
Characteristics: it is a white cheese with a pasty consistency, without rind. It tends to break when cut, just like dry cheeses.
Production technology: The fresh milk or milk from the first milking in the afternoon is inoculated with the whey of the previous day and left to rest for 2-3 hours until the night. Then the curd is drained onto a cloth. The dough can be mixed with salt and pepper or chili (chili).
Maturation: up to 5-6 months.
Production area: Orco and Soana - Val Chiusella
Important: The drainage cloth for the curd must be made of natural materials.
It does not have a special method to do it. Ripening generally takes place in natural cellars.
The only evidence that exists on the technique of production and maturation of this cheese is in history and oral tradition. SOURCE: BUR Piedmont, Supplement No. 23-6 Jun 2002