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Cheese from Italy, Piemonte
Brus is a fermented cheese spread. Cheeses of one or several kinds, rind removed, are grated or broken up, mixed with a little milk and left in covered pots at room temperature, stirred every day, for 20–30 days until a second fermentation turns them into a sharp, spreadable cream. Grappa or brandy is often stirred in at the end to stop it.
| Cheeses of one or several kinds, young or aged, free of defects | The ONAF sheet prefers cheese from ewe milk[pat-sheet][onaf-sheet] |
| Ricotta (optional) | [pat-sheet] |
| Milk, as needed for a creamy texture | [pat-sheet] |
| Herbs, pepper, paprika seed, garlic, rosemary, oil or vinegar (optional) | [onaf-sheet][pat-sheet] |
| Grappa, brandy, cognac or dry white wine, to stop the fermentation (optional) | [onaf-sheet][pat-sheet] |
| Starter | backslop; some makers keep part of a batch as a 'madre' and add new cheese to it |
Total time across the recorded steps: 20 days
What changes: Rinds come off and the cheeses are grated or broken into small pieces
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
Brus is a fermented cheese spread. Cheeses of one or several kinds, rind removed, are grated or broken up, mixed with a little milk and left in covered pots at room temperature, stirred every day, for 20–30 days until a second fermentation turns them into a sharp, spreadable cream. Grappa or brandy is often stirred in at the end to stop it. Made in 5 steps over 20 days. The longest step, ferment at room temperature, stirring daily, takes at least 20 days (Regione Piemonte 2015).
| Main step | at least 20 daysReported[pat-sheet][onaf-sheet] | Ferment at room temperature, stirring daily |
|---|
Brus starts from finished cheese, not milk. Leftover cheeses are broken up and left to re-ferment for weeks into a pungent spread, often finished with grappa.
The regional sheet flags insects if the pot is not covered, and a higher water activity when moist cheeses are used; older cheeses carry less risk. A 2004 regional research programme tested some samples from some producers. They had no Salmonella, no Listeria monocytogenes and no detectable staphylococcal enterotoxin, and one case had high staphylococci or E. coli. The sheet gives no pH or water-activity figure for the room-temperature jars, so no source here shows what would stop Clostridium botulinum in a sealed one. CDC names chopped garlic in oil as a botulism source. Keep a home batch in the fridge, above all one made with garlic, herbs or oil.
Hazards the sources name: Salmonella and Listeria monocytogenes (not found in a 2004 regional survey that tested some samples from some producers); Coagulase-positive staphylococci or Escherichia coli (high in one survey case; negative for E. coli O157).
Every number is labelled with how it is known. How this atlas is made
The regional sheet links its birth to the old need to reuse cheeses or pieces of cheese that could no longer be sold. The 1859 Gran Dizionario piemontese-italiano by Vittorio di Sant'Albino describes it as a very strong cheese made from old, well-fermented cheese kneaded with brandy, butter and other spices and kept in small boxes (ONAF sheet).
