Brus da Ricotta Italian sheep cheese made in Piemonte - Piemonte Region.
Product Features: This is a fermented Italian cheese. It is made from sheep's ricotta cheese (seirass).
Production area: Piemonte in the Piemonte Region.
Production technology: A ricotta "head" (shape) made three or two days ago is crushed and mixed with a previously prepared brus inoculum and given a special bath. In the bath, different heads of ricotta are added to fill it. Everything is mixed every 1-2 days or up to 30-40 days. Finally it is stored cold and sold.
Cheese fermentation tanks, which were once made of poplar wood, were replaced by plastic tubes.
The method of elaboration and conservation of this cheese has been carried out for more than 25 years.