Bra DOP

Bra DOP

In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Doc status in 1982. As occurs with many other cheeses, this version is younger than the traditional, longer ripened cheese and is a relatively recent innovation created in response to the increased demand for fresh cheeses.
In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Doc status in 1982. As occurs with many other cheeses, this version is younger than the traditional, longer ripened cheese and is a relatively recent innovation created in response to the increased demand for fresh cheeses.

Organoleptic characteristics

Aspect and texture

compact, elastic, yellow paste with average holes

Taste

intense and fresh with traces of sheep and goat milk

Serving suggestions

Red wines, lagers. Grape jam, green tomato conserve. Wholemeal bread

Technical characteristics

Milk

skimmed, raw or pasteurised, cow, sheep and goat’s milk

Production method

artisan, industrial and alpine pasture

Paste

cooked, pressed

Salting

dry

Ripening

at least 45 days

Production period

throughout the year

Fats

32% F-Dm

Weight

6-8 kg

Dimensions

30-40 cm diameter, h. 7-9 cm

Producers

dairies belonging to the Bra production and protection Consortium

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.