Bruzzu is an Italian cheese made from sheep's milk and produced in Liguria
Ingredients: sheep's milk serum.
Process technology: the serum is heated to approximately 70-90 ° C to form a clot that when it rises to the surface, it is removed and placed in a special basket to drain. Then, the dough is fermented and salt is added, putting it in special containers. He is salted during the entire process, except in the Triora area. It matures in a week, in a cellar where the forms are turned every day. Ripening and complete hardening: variable
Characteristics of the finished product: a creamy cheese, with a greyish-white color.
Flavor: more or less spicy, depending on the date of production and how long it matured.
Production area: Triora Triora Mills, Cosio of Arroscia (IM). It is also produced near Ormeasco (CN), in Piemonte.
Production time: Throughout the year.
Notes: Agostino Bertani, main creator of the report Liguria Jacini, the Alps of Porto Maurizio, said "a dairy product that is derived from Bursa is commonly called that and then fermented to obtain a sour cheese." The product was recently re-evaluated in the elaboration of traditional recipes (with toasted barley bread and Brussa from Molini di Triora).
Ormea sells much less than twenty years ago, when single store sales reached almost five tons per year.