Bra Duro is a semi-firm to firm Italian cheese originating from the town of Bra in the Piedmont region. It is made primarily from cow’s milk and is known for its distinctive rough rind and sharp, nutty flavour. The term “Duro” translates to “hard” or “rugged” in Italian, which aptly describes both its texture and outer appearance.

Characteristics

• Aging: Bra Duro is typically aged for 5 to 6 months, allowing it to develop a more concentrated flavour profile compared to its softer counterpart, Bra Tenero. During this aging process, the cheese develops a slightly piquant taste with hints of nuts, herbs, and hay.
• Appearance: The cheese features a coarse, dark yellow rind, with an interior that ranges from pale yellow to dark yellow-orange. It often has small holes, or “eyes,” throughout the paste.
• Flavour: Sharp and somewhat nutty, reminiscent of cheddar, making it suitable for various culinary applications. It pairs well with medium-bodied red wines and amber beers and can be enjoyed as a table cheese, grated over pasta, or used in risottos and salads.

Culinary Uses: Bra Duro is versatile in the kitchen. It can be served as a snacking cheese alongside fruits and jams, paired with strong mustards or full-bodied red wines for a robust tasting experience. Also grated over pasta dishes, casseroles, or salads to enhance flavour.

Bra Duro is a celebrated cheese within the Slow Food movement, reflecting the rich cheesemaking traditions of the region and the historical significance of the town of Bra in the cheese trade.