Brös facts for kids
Brös (also called Bros, Bross, Brus, or Bruss) is a special kind of cheese spread from the Piedmont and Liguria regions of Italy. Long ago, farmers in these areas made it. It's a mix of different cheeses and a strong grape spirit called grappa. Brös has a very strong taste. People used to say, "Only love is stronger than Brös!" Some think its name comes from a place called Bresse.
History of Brös
We don't know exactly how old Brös is. But it was definitely well-known before the 1800s. A writer named Vittorio di Sant’Albino wrote about it then. He included it in his dictionary of the Piedmontese language.
Why Brös Was Made
The main reason people made Brös was to avoid wasting food. Farmers would take old, hard, or even moldy pieces of cheese. They would mix these cheese bits with homemade grappa. Grappa is a strong drink made from the leftover parts of grapes after making wine. Sometimes, they also added butter and spices.
This mixture was put into a clay pot. It was left to ferment, which means it changed over time. The mixture would become soft and creamy. Once it was ready, they would cover it. This way, Brös could be kept for a long time, like a preserved food.
Brös Today
In recent years, Brös has become quite popular again. You can often find it in restaurants in the Langhe area of Italy. However, the way it's made now is a bit different. Instead of old, strong cheeses, people often use fresh cheeses. These include cheeses like Robiola. They might also use white wine instead of grappa.
Similar Cheese Spreads
There are other cheese spreads that are similar to Brös.
Brus da Ricotta
Brus da ricotta is a version of Brös that does not use wine or grappa. It is made in different parts of Piedmont. To make it, sheep's milk ricotta cheese is left to ferment. This process takes a month or even longer. People often add chilli or black pepper to give it flavor. The government of Piedmont has officially recognized Brus da ricotta. It is considered a "traditional Piedmontese product."
Bruzzu
Bruzzu is another similar product. It also does not contain alcohol. Bruzzu is made from ewes' milk ricotta cheese. It comes from the towns of Triora, Molini di Triora, and Cosio di Arroscia. These towns are in the Province of Imperia, in western Liguria.
Bruzzu was mentioned in a government report about farming from the late 1800s. It stayed very popular until the 1990s. In the early 2000s, Bruzzu became popular again. It was even added to the Ark of Taste list. This list includes special heritage foods that are worth preserving.
To make Bruzzu, the ricotta cheese is put into molds to drain. Then, it is moved to wooden containers to ferment. Salt is usually added during this step. The cheeses are ready to eat after about a week. They are kept in a cool cellar to age. Bruzzu comes in different sizes. It has a creamy texture and is usually ivory or brownish-white in color.
