This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Bra (d'Alpeggio)|
Description: A wheel or square of soft or hard cheese made with cow's milk. It may have some sheep or goat's milk added. It has a pale ivory paste which becomes dense and orange-yellow ochre and develops small holes as it ages and has a polished, thick, oily light brown rind or may be brine-cured. This traditional cheese is made in a village near Alba in Piedmont with raw, semi-skimmed milk and has 30% fat. The curds are uncooked, moulded and pressed. It may be found in the following dimensions: 38 cm (15") diameter x 10 cm (4") deep, weighing 3.5 - 8 kg (7 lb 11 oz - 17 lb 10 oz). Affinage is 45 days for soft versions (Bra Tenero) and around 6 months for hard ones (Bra douro). It is salted and has a sharp flavour. (PDO). Those bearing the stamp 'Bra d'Alpeggio' are made in the mountains.
Pronounced: brah (dhal-PEH-jyoh)
Most frequent country: Italy
Most frequent region: Piedmont
See places: Italian food and cuisine, Piedmontese Food and Cuisine
See foods and dishes: Protected Designation of Origin