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Bruss Cheese

Bruss Cheese is a fermented cheese spread made in Piedmont, Italy.

Many people dislike it because it has a strong, putrid smell -- and its sharp taste tastes just like it smells. Some people call it just plain nasty, and wives will berate husbands who offer it to unwitting foreign visitors.

To make Bruss Cheese spread, you start with sheep's cheese. You cut or crumble the cheese up, put it in a jar, cover the cheese with olive oil, then seal the jar. Some people make it in terracotta jars, others just use washed out glass jars. Every day for the next two weeks, invert the jar. Then every week after that, invert it just once a week. It can be eaten after 7 weeks, but many age it for up to 4 years. The mixture inside turns into a tan-coloured thick paste.

Instead of olive oil, some use milk and some alcohol, such as cognac, grappa or white wine. Some use olive oil, but add alcohol at a certain point to stop the fermentation.

Different makers make Bruss Cheese with different cheeses.

Cooking Tips

Bruss can be spread on bruschetta, or used to make a creamy dressing for vegetables or salads.

History Notes

Bruss may have initially been a way to use up leftover bits of cheese.

Literature & Lore

A saying in Piedmont is "only love is stronger than Bruss."

Language Notes

Pronounced "Bruce."

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Oulton, Randal. "Bruss Cheese." CooksInfo.com. Published 23 April 2006; revised 02 December 2007. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/bruss-cheese>.

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