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Bros cheese
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Contents |
Origin
- Not a proper cheese, Bros is also called bross, brussu, bruz, bruzzu or buzzu. It is in fact, a fermentation of grated left-over pieces of cheese in milk and then distilled in alcohol. The cheese is creamed periodically while it 'matures'. It is found throughout Piemonte, the province of Cuneo in particular
Strength and texture
- 'Matured' for 7 weeks. Creamy texture
Description
Spreadable and ivory-white to straw-white in colour
Errors and omissions
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