Description
Bra PDO is a cheese produced with cow’s milk, at times skimmed, originating from cows raised in the Province of Cuneo, with the possible addition of goat’s and/or sheep’s milk. There are two typologies: Tenero (soft) and Duro (hard).
Production Area
The production area of Bra PDO is within the entire territory of the Province of Cuneo and in the Municipality of Villafranca Piemonte in the Province of Turin, in the Piedmont region.
Production Method
Bra PDO Tenero is produced using milk obtained from a maximum of four daily milkings. The milk is heat treated and then curdled with calf rennet. It is curdled twice until the grains are about the size of a corn kernel for the Bra PDO Tenero, and the size of a rice grain for the Bra PDO Duro. It is then pre-pressed and placed in moulds. The cheese is then salted twice, either by dry salting or brining, before the ripening process, which lasts for a minimum of 45 days for the Bra PDO Tenero and at least 180 days for the Bra PDO Duro. If ripened for over a year, the latter may bear the specification Bra PDO Duro "Stravecchio". Both typologies can display the term “d’Alpeggio” on the label if the cheese is produced and ripened in the mountain areas in the Province of Cuneo.
Appearance and Flavour
Bra PDO Tenero has a springy rind and the cheese is white or ivory white; the flavour is pleasantly fragrant. Bra PDO Duro has a hard rind, with a yellowish straw-coloured cheese and a tasty sapid aroma. Both types of cheese may have natural light blue veins near the rind.
History
Bra PDO takes its name from the municipality of the same name in the Province of Cuneo. In the past, Bra was in fact the main city for the ripening and sale of this cheese, which has been produced in the mountains since the 14th century. Once upon a time, Bra cheese constituted one of the basic foods for the local alpine population; it was made by the Alpine shepherds, also known as Malgari, who came down from the mountains with their flocks in Autumn to pass winter in the pastures of the Cuneo valley, returning in Spring to produce the mountain cheese. In 1371, the Braidesi Order applied a tax to cheese: two coins and two denari for the most expensive (robiola), one coin for pinguis (un-ripened products, including Bra). At the time, Bra producers bought hand-made cheese from the Malgari, and then ripened it in their own cellars before selling it.
Gastronomy
Bra PDO must be stored in a cool dry place, and if put in the refrigerator it should be kept on the least cold shelf. Bra PDO Tenero is an excellent table cheese. It is mainly used as an ingredient in baked dishes, although it is also excellent in salads. It pairs well with young red Piedmont wines. Bra PDO Duro is used a table cheese and for grating. It pairs perfectly with full-bodied red Piedmont wines.
Marketing
The product is marketed as Bra PDO Tenero and Bra PDO Duro, with the additional specification of d’Alpeggio where relevant (green label). It is sold fresh or mature, in whole wheels, wedges and as pre-packed slices. One of the paper labels must bear the stamp and the other the product logo, designation and cheese factory number.
Distinctive Features
Bra PDO d’Alpeggio is considered the most prestigious of the Bra cheeses on the market. It is distinguished by its yellow-ochre colour, the firm consistency and its minute eyes; it has an intense sapid piquant flavour.
