Bruzzu was long ago identified by the Jacini enquiry as a dairy product made from soured and fermented ricotta. Until 20 or so years ago, it was very popular and produced in large quantities. At that point, output fell dramatically but today there is something of a revival. The cheese is obtained from ewe’s milk whey heated to 70-90°C, as is the case with all ricottas. Unlike other cheeses of this type, the solids are put into moulds to drain after being collected, and thereafter into small wooden vats, where they ferment. Salt is added when fermentation takes place but an unsalted version can also be found. The wooden vats are then transferred to the cellar for about a week, during which time the cheeses are turned over every day. The result is a creamy cheese, ivory-white or brownish-white in colour. It finds its origines in the municipalities of Triora, Molini di Triora and Cosio di Arroscia in the province of Imperia.
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 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.