Bruss di Frabosa is an Italian cheese made from cow's milk and produced in Piemonte - Piemonte Region
Bruss of Frabosa
Ingredients: milk and whey left over from the production of Raschera cheese.
Process technology: The serum is heated to 100 ° C for many continuous hours. The clot that forms is put on flax or hemp leaves when mixed. After this, the dough is put into containers preferably made of clay (but currently plastic is also used). Matures from one to three weeks, adding a little milk of the day every day.
Complete maturation and maintenance: it is optional and can be up to a month in a cold place.
Finished product characteristics: creamy, smooth and spreadable in white.
Production area: Mainly in Frabosa and Raschera.
Production time: Throughout the year.
Notes: see the description of the Bruss Castelmagno.