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Cheese from Italy, Valle d'Aosta
A thick, pourable cream skimmed from cheese whey. Vinegar and citric acid, or the dairy's own bônè, go into the whey, which is heated to about 83–84 °C until fat and a little protein rise, and the layer is skimmed, cooled and whisked. It is a heat-and-acid product, not a microbial ferment, and is eaten within 2–3 days.
| Whey left from making cheese, preferably cow | [pat-sheet][onaf-sheet] |
| Vinegar and citric acid | Traditionally 'bônè' instead, made in the dairy from scotta, sorrel, nettle roots and lemon[pat-sheet][onaf-sheet] |
| Starter | none (acid added) |
What changes: Vinegar and citric acid, or bônè, go into the whey
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A thick, pourable cream skimmed from cheese whey. Vinegar and citric acid, or the dairy's own bônè, go into the whey, which is heated to about 83–84 °C until fat and a little protein rise, and the layer is skimmed, cooled and whisked. It is a heat-and-acid product, not a microbial ferment, and is eaten within 2–3 days.
| Temperature | 83–84 °CReported[pat-sheet][onaf-sheet] | Heat the whey |
|---|
Brossa is the cream that rises from heated, acidified whey and is never moulded. It is kept in glass bottles, cold, and only for a few days.
The regional sheet sets storage at 6 °C or below, and the ONAF sheet says to eat it within 2–3 days.
Every number is labelled with how it is known. How this atlas is made
Alpine workers once ate polenta with brossa every day of the 100-day summer grazing, until about the 1940s–50s (ONAF sheet).
