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Tasty reads

Bra tenero

February 26, 2013

Characteristics

Production zone

The province of Cuneo and the commune of Villafranca Piemonte in the province of Turin. The Bra produced in the communes in the province of Cuneo which are classified as “mountain” (law n.991; 07/25/1952) can be called from “alpine pasture”.

Characteristics

Cow’s milk cheese, if necessary with oat’s and ovine milk, fat or half-fat, raw, with pressed and half-hard dough.

Shape and dimensions

Cilindric shape, diameter of plain sides around 30-40 cm.; 7-9 cm. tall with official mark impressed. It weighs 6 to 8 Kilos. Light grey, flexible, smooth and regular rind.

Looks of the dough

The dough is white or ivory, moderately consistent, flexible, neatly breaking with a few little air bubbles.

History

Bra cheese has gotten its name from the town of Bra, that was in the past the biggest center for seasoning and selling this cheese. It was in Bra that, back then, the cheese was born. According to Delforno, the cheese was born very long ago and the old piedmontese cheese-makers don’t remember any other kind of cheese produced in this zone.

Anyway, back then the enterprising cheese-makers of Bra gathered all the products of the zone of Cuneo and of the alpine pasturesin the town of Bra, from where they brought the cheese to the ports of Liguria.

Production technique

The main ingredient is cow’s half-fat milk, if necessary with oat’s and ovine milk, gathered during one or two daily milkings. The milk is curdled between 27° and 32° C. with liquid rennet.

The mixture is then broken in pieces as big as hazelnuts, gathered in the “fascere”, if necessary broken again and finally pressed. The salting can be dry or pickled.

The minimum seasoning lasts 45 days in places in which the temperature is 8-10° C and the cheese is regularly brushed and oiled.

Taste and smell

Quite intense milk, leaven, butter and forage flavour. It has the sweet taste of milk, a moderate sapidity and a little bitterness. It is moderately doughy, sometimes feebly flexible.

How to eat it

At the table (very good at the end of the meal) or cooking (salad with walnuts, celery and soft Bra).

Recommended wines

Dolcetto di Diano, Langhe Freisa.

Classification

Official classification: Presidential Decree; 12/16/1982.

Denominazione di Origine Protetta: Reg. (CE) n. 1263; 07/01/1996.

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ONAF

L’ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L’ONAF è presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all’ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1° e 2° livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam

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