{"id":861,"date":"2012-12-05T07:00:41","date_gmt":"2012-12-05T06:00:41","guid":{"rendered":"http:\/\/www.langhe.net\/?p=861"},"modified":"2019-02-06T16:25:25","modified_gmt":"2019-02-06T15:25:25","slug":"bross","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/861\/bross\/","title":{"rendered":"Bross"},"content":{"rendered":"

Production zone<\/h4>\n

The province of Cuneo particularly Murazzano (Langhe), Castelmagno and Frabosa.<\/p>\n

Characteristics<\/h4>\n

Soft and spreadable dough, fat or half-fat, from ovine and cow’s milk, if necessary also with oat’s milk.<\/p>\n

Shape and Dimensions<\/h4>\n

It is contained in glass or pot holders; the weight is not fixed.<\/p>\n

Looks of the dough<\/h4>\n

The dough can be ivory white to dark straw-colored; it is creamy.<\/p>\n

History<\/h2>\n

It has always been considered poor people’s cheese, as said Pantaleone da Confienza. Its name appears in some medieval statutes (Cuneo, Mondov\u00ec), with its variants: brocius, brox\u00edus, brozius, brozus, bruc\u00edus. It was made of ovine cheese and brandy.<\/p>\n

Productione technique<\/h2>\n

Bross, or Bruz or Bruzzu, isn’t a cheese<\/a>, but a domestic product made of other cheeses, such as Robiola, Castelmagno, Raschera, Toma or ricotta.<\/p>\n

The cheese (or cheeses) is cut in chips and put in glass or pot holders. Some milk cream or ricotta (seirass) is added, the mixture is left some days in a fresh place, and regularly mixed with a wooden spoon. This way it ferments. It is covered with a canvas. Once the Bross has become creamy and has gotten its characteristic sharp smell, the fermentation is stopped by adding alcohol or grappa or rhum.<\/p>\n

Once it’s left seasoning for still twenty or thirty days, the Bross is ready. In the Langhe seasonated robiole are tipically used; one production technique uses grappa and white wine instead of milk cream to mix the Robiola, week after week, for seven week, regularly adding cheese and alcohol.<\/p>\n

Taste and smell<\/h2>\n

Its intense and sharp smell, which comes from the seasoning, goes along with a sapid, hot, strong and sharp taste.<\/p>\n

How to eat it<\/h2>\n

On ground slices of home-baked bread (in the Langhe people prepare the Carbon\u00e0).<\/p>\n

Recommended wines<\/h2>\n

Barbera d’Alba giovane, Dolcetto delle Langhe Monregalesi.<\/p>\n","protected":false},"excerpt":{"rendered":"

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