Written by Giuseppe Zeppa
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.
How to cite this article
Zeppa, Giuseppe (2004).
[On-line]. Available from: https://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/80-bruss.html . Accessed: 6 April, 2020.