Bruss di Castelmagno is an Italian cheese made from cow's milk and produced in Piemonte - Piemonte Region
Raw ingredients: various types of cheese, mainly Castelmagno, cut into small pieces.
Process technology: cut the cheese into small pieces, mix them and put them in special pots. Sometimes milk or buttermilk is added to it, or even ricotta cheese (seirass). Then the dough is left to ferment for 20 days. To adjust the fermentation you can add Brandy or Rum, and then add Genepy (liquor similar to Absinthe). Matures in 20 days in special containers. Complete maturation and maintenance: optional, in an appropriate place (underground cellar). During this period, the piece is turned over every day.
Characteristics of the finished product in clay wells: size 25-30 cm, diameter approximately 20 cm; Creamy paste, spreadable, very white and sometimes greyish in color.
Production area: the entire Cuneo area, mainly Castelmagno.
Production time: Throughout the year.
Note: the preparation time that families used in the mountains or in the valley was perhaps due to a way of using the cheese leftovers and re-making them to flavor polenta or to pour it on bread or toast. It is also used as a sauce for bread, with garlic, and becomes moist when exposed by fermenting in the sun in clay pots.