Brà Tenero DOP cheese 300g
Regular price €4,39
Cow's milk from the Susa Valley, salt, rennet.
The product is sold with a tolerance of +/- 10% as it is cut on the moment from the whole shape to ensure the greatest possible freshness.
DOP (Denominazione d'Origine Protetta | PDO Protected Designation of Origin).
Fatty cheese, semi-hard, short-aged.
It is produced in the valleys and mountains of Cuneo, with cow's, sheep's and goat's milk. Its medium intensity aroma makes it a cheese suitable for all tastes.
The crust is unedible brown. The paste is medium elastic ivory white with sparse and small eyelets.
The taste is delicate tending to yogurt and butter. Bra tenero is a simple table cheese that never disappoints and is used in n umerosi dishes typical of the Cuneo tradition.
Bra cheese is produced with milk obtained exclusively from cows that feed with fresh and sharp fodder from the entire province of Cuneo.
Wines: Dolcetto d'Alba, Barbaresco and Nero d'Avola.
THE HISTORY OF BRA CHEESE
The town of Bra, equidistant in terms of kilometers between Turin and Cuneo, in the centuries of the Middle Ages was a very busy commercial crossroads. In this town practically passed all the trade of any food product that revolved around the road that led from Cuneo to Turin.
Cheese in the province of Cuneo was one of the few real riches and as such had taken a great role in the exchanges as well as as a real payment title.
Bra then became the center of cheese trade and practically all the vast countryside of granda province had its landmark in Bra.
Hence the name of Bra's cheese. The cheese you trade in Bra.
Even today, this tradition has not faded, quite the contrary. In Bra was born Slow Food by Carlin Petrini in the wake of these traditions and also in Bra for a few decades the largest cheese event in all of Europe takes place attracting with biennial frequency hundreds of thousands of people, operators in the sector from everything, cheese enthusiasts and even simply curious.
METHOD OF PRODUCTION:
Milk arriving at the casemaking premises can be added by a small percentage of sheep and goat milk not exceeding 10 %, it can be sanitized and heated and is brought to a temperature of 32 degrees.
It is added of liquid veal rennet in varying quantities depending on the degree of acidity reached and is left to rest waiting for the clotting time.
The next step is that of the curd breakage that takes place in two phases: a coarser one in the boiler and a second manual once the curd is extracted and placed in the bands that will then determine the final shape of the cheese.
The first rupture will allow a first purge of the coarse serum, the second that lasts until it reaches lumps the size of a grain of corn will provide the final purge. The banded shapes are then pressed and finally dry salting will be carried out (although the specification allows salting also in brine).
The salting phase will last approximately 6 days and will take place in alternating phases on both sides. We will then move on to the maturation and maturation phase in humid environments at a constant temperature of 10-12 degrees for a minimum period of 45 days.