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Bruss (whose name derives from the Occitan word brousse, a fresh sheep's cheese) consists of pieces of a cheese or even several cheeses (there are also variants based solely on ricotta) mixed with milk, reduced to a cream and left to re-ferment in the air for a variable length of time. Grappa (sometimes white wine) is then added to stabilise the mixture. In Piedmont, but also in neighbouring regions, there are numerous types, all worth trying. A real explosion of flavours, in a glass jar!