Today i wish to dare with a recipe, even the most of piedmontese local find too strange. It is a re-fermented cheese cream typical of Valsusa and other alpine valleys. It was born from the need of not wasting anything, not even the cheese crust and not well aged rounds. It can be eaten after just 20 days but reaches its peak of its organoleptic characteristics after three months. As its availability is today limited to gastronomic fairs and high-end speciality shops (like Eataly but i never found it there): it could be funny to make it home-style.
BROSS (or brus or bruss)
Serves 4 hungry travellers
600 gr sheep's milk cheese, 600 gr goat's cheese milk, 2 cups of fresh cream, 200 ml of grappa (or another kind of spirits)
Getting to the point
Grate four fine cheese rounds (sheep's and goat's milk made), and put them in a earthen or glass pot (in piedmontese 'tupin-a'. Add three cups of milk or two cups of fresh cream and mix well (with a wooden spoon). Then close the container with the lid or with a cloth tied around the rim and place it in a room at a constant temperature, neither hot nor cold, like a basement cellar, Day to day monitoring the dough and if it tends to harden add a little milk. Stir everyday (the best would be twice a day for 10 minutes each time) with a wooden spoon. In three months the taste becomes a salter and spicier. At this point you can finally stop the fermentation process by adding ethyl alcohol or high gradations pirits such as grappa (about 20-30 cl per kilogram of product. You can keep the same tupin-a (always covered, in the usual place). In winter especially, you can eat it spread on toasted bread and melted over a mouth-watering dish of polenta.