The Italian cheese Bra originates from the town of Bra, in province of Cuneo, in the region of Piedmont. Production of Bra may take place all year, but it may only legally take place within the province of Cuneo. However, aging may also take place in Villafranca, in province of Turin.

Nov 15, 2023 · Here's how to experience the Bra Cheese Festival, the world’s largest festival dedicated to raw milk cheese, like a true insider.

The interior of Bra cheese ranges from pale yellow to dark yellow-orange. The cheese comes in three different types namely Bra Tenero, Bra Duro and Bra d’alpeggio. Bra Tenero is a tender or soft version that is aged up to 45 days, Bra Duro is a hard version that is aged for 5 to 6 months.

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 of Bra PDO: Tenero (soft) and Duro (hard).

Bra Duro is a more aged version of Bra Tenero. Duro means rough or rugged in Italian, which refers to the rind. It is aged 5-6 months, developing slightly piquant flavors with a lingering finish of nuts, herbs, and hay. Eat as a table cheese or shave over pasta and vegetables. Preorder only.

Named after its town of origin, Bra is a sheep, goat and cow's milk cheese produced in the mountainous Piedmont provinces of Cuneo and Villafranca Piemonte in Turin. Bra is often used as a grating cheese and it is available in three varieties: Tenero (tender, soft), Duro (hard), and Bra d'Alpeggio - the Alpine version of Bra produced only ...

Bra cheese's rich heritage and PDO recognition highlight its authenticity. Whether enjoyed as tender, hard, or mountain pasture cheese, it offers a slice of Piedmont's dairy craftsmanship.

Mar 20, 2025 · In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982.

Bra Duro Vecchio is aged for about six months, which produces a firm cheese with mellow, toasty aromas and a hard, golden-brown colored rind. The texture is dense and compact with occasional small "eyes," or holes, and is straw-colored.

Jan 23, 2013 · Cheese of cow’s milk, if necessary with oat’s and ovine milk, half-fat, raw, with pressed, hard dough. Cilindric shape, diameter of plain sides around 30-40 cm; 7-9 cm tall with official mark impressed. It weighs 6 to 8 Kilos. Hard, solid rind, dark beige or ochre yellow.