Marenchino Bra Duro 200g DOP

Marenchino Bra Duro 200g DOP Geographical Indication Product

Italian Bra Duro Cheese is one of Piedmont's most famous cheeses. Ideal to enjoy with regional cold meats and drinks. "Duro" is produced from the milk of local Razza Piemontese cows and is aged for approximately 180 days for a firm texture. It has a delicious, fragrant, spicy and salty taste. It is mustard yellow to brown in color. The peel is not consumed. It is obtained by processing the raw milk put on the surface for at least twelve hours. It is one of the best aged cheeses of the Italian tradition.

Ingredients: Cow's milk, salt, rennet

Origin: Italy

The city of Bra is located on the outskirts of Italy's Piedmont region. "Duro" is produced from the milk of local Razza Piemontese cows and is aged for approximately 180 days for a very firm texture. The aging process intensifies and sharpens the flavors of a younger Bra's roasted nuts, herbs and hay. It is a cheese produced from cows raised in the State of Cuneo, sometimes with skimmed cow's milk, with the addition of goat and/or sheep's milk. There are two typologies of Bra PDO: Tenero (soft) and Duro (hard). Bra PDO Tenero has an elastic shell and the cheese is white or ivory white; The flavor is fragrant. Bra PDO Duro has a hard crust with yellowish straw colored cheese and a delicious and salty aroma. Bra PDO d'Alpeggio is considered the most prestigious of the Bra cheeses on the market. It is distinguished by its yellow-dark color, compact consistency and thin eyes; It has an intense salty and spicy flavor.

Bra PDO takes its name from the district of the same name in Cuneo Province: the provincial capital of the Roero district. In fact, in the past, Bra was the main place of maturation and trade of this cheese, which has been produced in the mountains since the XIV century. Bra cheese was once a staple food for the local Alpine population; It was made by shepherds, also known as Malgari, who came down from the mountains with their flocks in the autumn and spent the winter in the pastures of the Cuneo valley, returned in the Spring and produced this mountain cheese.

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