Bruss
It has a smooth texture, creamy and easy to spread. A color going from white to straw yellow, light gray or slightly greenish (if blue-veined cheese is used), a rather intense perfume, and a more or less aromatic and spicy taste.
To prepare it, different kinds of cheese are usually employed: Castelmagno, Ricotta, Robiola, Toma, Gorgonzola, Fontina, Grana, Provolone, Taleggio, eventually adding fresh milk or milk cream.
Processing method
After eliminating the crust, the various kinds of cheese are cut into small pieces and mixed.
To the mixture, put into glass or earthenware pots, fresh milk or, even better, milk cream are added.
It is left fermenting in a cool place for a few days, mixing it sometimes with a wooden spoon. When the mixture becomes creamy, its fermentation is stopped by adding ethyl alcohol or other distillates like grappa.
During the maturation stage, the containers are not hermetically sealed.
In order to further flavor the product, in some cases aromatic herbs or garlic are added. The product is ready for consumption after 20-30 days.
