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Produced in the lowland dairies surrounding the town of Bra, in Northern Italy, Bra Duro is made with milk sourced from the local breed of Razza Piedmontese cow. The word "duro" means rough, or rugged in Italian, and refers to the rustic appearance of the rind.
According to AOC (name protected) rules, milk for production must be drawn from two milkings on the same day and can occasionally include the addition of either goat's or sheep's milk.
There are several variations of Bra that have been developed over the years: Bra Tenero (a soft, young version), Bra Stravecchio (super-aged), and Bra Ciucco (rubbed in wine).
Bra Duro Vecchio is aged for about six months, which produces a firm cheese with mellow, toasty aromas and a hard, golden-brown colored rind. The texture is dense and compact with occasional small "eyes," or holes, and is straw-colored.
Flavors are mild and lactic with notes of fruit and hazelnuts, and a pleasantly long, grassy finish.
Bra Duro pairs best with one of the region's wines such as Gamay, Barbera, and Nebbiolo.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
374 kcal per 100 gr.
30.2 gr. per 100 gr.
34 gr. per 100 gr.
32 - 42 %
20.4 gr. per 100 gr.
91 mg. per 100 gr.
800 mg. ( – 9% )*
700 mg. ( – 14% )*
250 mcg. ( – 13% )*
*(the difference from the average value)
10,5 - Individual visits per month (average)
593 - All individual visits
18 08 2016 - Date of publication of this article
06 12 2016 - Date of last edit