Bra

Bra is a semi-fat cheese with Protected Designation of Origin (PDO) status. It originates from the town of Bra in the province of Cuneo, Piedmont, Italy. This region, spanning the Roero, Langhe, and the plains of Cuneo, exclusively produces Bra cheese. Annually, it yields about 730 tons. The production encompasses both the province of Cuneo and the municipality of Villafranca Piemonte in the province of Turin.

Bra cheese is versatile, made primarily from cow’s milk. It can be pasteurized or raw. The process allows adding a small amount of sheep’s or goat’s milk. This addition enhances its unique flavor. The cheese goes through partial skimming of milk, double curd cutting, pressing into molds, and salting. This leads to two varieties: semisoft and hard.

The semisoft variety requires at least forty-five days of ripening. It has a white or ivory interior, offering a mild and sweet taste. Flavors of milk, cream, and butter are prominent. The hard variety, aged for six months, has a yellow-ochre paste. It is robust and savory, with hints of almond and spice. It's ideal for grating.

Both types are cylindrical with small, sparse eyes and a natural rind. The interior color ranges from pale yellow to dark yellow-orange. There are three types: Bra Tenero (soft), Bra Duro (hard), and Bra d’Alpeggio. Bra d’Alpeggio is made from the milk of cows grazing in mountain pastures from June to October. It is distinguished by a green-colored label for its PDO certification.

Bra cheese's rich heritage and PDO recognition highlight its authenticity. Whether enjoyed as tender, hard, or mountain pasture cheese, it offers a slice of Piedmont's dairy craftsmanship.

Important Facts

Country of Origin	Italy
Specific Origin	Province of Cuneo, Piedmont
Certification	PDO (1996)
Milk Type	Cow's milk; optionally mixed with small quantities of sheep or goat milk
Milk Treatment	Raw or Pasteurized
Rind	Natural
Texture	Hard or semi-hard depending on aging
Flavor	Range from mild to piquant
Colors	Pale yellow
Forms	Wheels
Age	45 days for Bra Tenero (soft) and at least 6 months for Bra Duro (hard)
Rennet Type	Traditional calf rennet

Bra

Important Facts

Other Cheeses from Italy