CHEESES OF THE PIEDMONT REGION OF ITALY
Introduction	Bra Tenero	Bra Duro	Raschera	Castelmagno	Toma Piemontese	Murazzano
About Professor Zeppa	Tuma ‘d Trausela	Gorgonzola	Taleggio	Murianengo	Tomino di Talucco	Montebore
Bruss	Ask Professor Zeppa a question	Cevrin di Coazze	Grana Padano	Toma del Lait brusc	Robiola di Roccaverano	Saras del Fèn

Bruss

Characteristics - Bruss is not a cheese but a typical Piedmont cheese by-product obtained by fermentation of a mix of fresh cheeses, ripened cheeses and ricotta.  These products are ground to help the fermentation and put in glass or terracotta containers.  After some day's alcohol is added to the mixture, called 'cream,' to accentuate the aroma and to stop the fermentation.

The cream is the put in other containers for ripening.  The ripening time is generally for some weeks but can exceed one year.  The finished product is a white-yellow or grey cream with a very strong and persistent odour.  The taste is very savoury and intense.  Generally, this product is heated and eaten spread on a slice of bread.

Production area - This cheese-related product is produced through out the entire Piedmont region.

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