The term Bruss leads us to Brousse, which is a fresh cheese, made of sheep’s milk. It also comes from the French verb brousser, which means to mix, stir or agitate. This cheese is made from a mixture of pieces of cheese or even from various cheeses (there are also varieties based only on ricotta) stirred with milk, creamy cheese or ricotta, reduced to a cream and left to age. To stabilize and flavor the mixture, grappa or some times white wine is used. Bruss is a cheese for people who love strong and decisive flavors. The area of production is Piemonte and it is also possible to find various types in the nearby regions, one of which is Bruzzu di Triora, from Liguria, which is based on ricotta.

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Note: 0,2 Kg.

Packaged Weight: 0.45 Kg.

€ 4.28