The Brus is a typical product that is produced in different areas of Piedmont.
the buzz is a re-fermented cheese which are used for other cheeses.
E 'according to a cheese processing can be spread or crumbly, with a strong smell, strong flavor and very spicy.
brus The word probably derives from the French "Brusse" that identifies the sheep's milk curd.
the buzz is a re-fermented cheese which are used for other cheeses.
E 'according to a cheese processing can be spread or crumbly, with a strong smell, strong flavor and very spicy.
brus The word probably derives from the French "Brusse" that identifies the sheep's milk curd.
But according to the areas where the buzz is prepared assumes various names: in the upper part of Serniun Eporediese (Turin), in the area Zuvi Walser Ossola (Verbania) Demonte cache (Cuneo) and Sargnon.
Sometimes this typical product is also called "Tupini" Tupin from terra cotta pot in which it is produced.
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