Brös vs Ricotta forte
Brös
Facts
- Texture
- Soft
- Rind
- No rind
- Country
- Italy
- Place
- Langhe, Piedmont
Brös is a pungent cheese preparation from the Langhe, in Piedmont, Italy. It is not a wheel pressed from one batch of curd. Cooks work leftover cheese into a soft paste and leave it to ferment in a closed jar with grappa. The finished paste is creamy, sharp, and strongly scented. Restaurants across the Langhe still put it on the table as a local specialty.
Ricotta forte
Facts
- Texture
- Soft
- Type
- Whey
- Rind
- No rind
- Country
- Italy
- Place
- Apulia
Ricotta forte is a fermented whey cheese from Apulia, in southern Italy. Fresh ricotta is salted and left to ripen until it becomes a dense, spreadable paste with a fierce smell. The result is not a mild scoop from a fresh tub. It is sharp, spicy, and a little bitter, and cooks use it as a seasoning more than as a main cheese. Jars and small tubs are the usual form, because the paste has no rind to hold a wheel.