The Bra becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
Bra, for his vocation as a center of trade and ripening of cheeses of the herdsmen Cuneo, from the name to a cow’s milk cheese, in its various soft and hard.
There are two variations of cheese Bra PDO. The Bra Tenero is a table cheese produced from cow’s milk. Its paste is moderately firm and elastic with holes small and not very widespread. Its color is ivory white with a pleasant aroma and a sweet taste of milk. The variant Bra Duro is instead the most seasoned enough to be used even grated on various dishes. The Bra Duro is a fat cheese with a crust of dark beige. Its texture is consistent with holes small and almost invisible. It has a matte color with a fruity flavor strongly and sometimes spicy.
Both varieties are produced in forms of 30-40 cm. diameter. Even today, in fact, the Bra PDO is produced in an almost artisan.
The Bra Tenero is made with whole milk coagulated with rennet at a temperature of 36 ° -38 °. Pressing lasts 5:00 to 6:00 hours and the brining lasts for about a day and a half. The curing times are pretty fast since they are not needed more than forty-five days to get a Bra Tenero.
Different processing Bra Duro that is produced with semi-skimmed milk, sometimes supplemented with sheep and goat milk. The rennet is added at a temperature of 27 ° -32 °, while the salting is dry and takes about three days for each face. Long curing time exceeding six months.
Bra PDO cheese is produced throughout the administrative territory of the province of Cuneo with milk produced exclusively in the same province. The area of curing includes the entire territory of the province of Cuneo and the entire administrative territory of the town of Villafranca Piemonte in the province of Turin.