Bruss is not a cheese, but rather a dairy product made primarily by housewives to reuse leftover bits of cheese.It is a fermented cream, produced from pieces of cheeses of various ages that are mixed together and put into earthenware or glass containers. Milk is then added gradually to encourage fermentation. The containers are placed in a cool place for around 60 days, after which fermentation is stopped by adding a drop of grappa. The cheese is creamy and spreadable, and varies in color from ivory white to light yellow.This homemade product that was made to utilize leftover cheese pieces, and was stored in glass containers in the cellar. ?Some claim that the name comes from the Piedmontese word for ‘burn’, as a very spicy Bruss can have a burning sensation.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.