Brussu of Triora
Brussu, sometimes Italianized in Bruzzo, is a creamy cheese derived from goat’s and sheep’s milk, with a very strong and almost spicy taste.
It owes its origin to the need, typical of the rural culture of the poorest areas, to make the most of every possible food, including cheese scraps.
In fact, in ancient times the Brussu was produced by fermenting scabs or other cheese waste in the grappa that farmers produced on their own. After mixing the mixture, a creamy product with an intense flavor was produce and it could be eaten on bread.
Today it is sold in markets specialized in the sale of typical products: it is often marketed in transparent plastic trays or in glass jars.
A classic combination is the one with Triora’s bread, although it can also be used to season pasta or polenta, to flavor soups or as a side cheese to baked potatoes.
