{"id":648,"date":"2017-09-19T12:37:10","date_gmt":"2017-09-19T12:37:10","guid":{"rendered":"http:\/\/www.caseificiolabruna.it\/project\/bra-duro-dalpeggio-dop\/"},"modified":"2017-09-19T14:34:00","modified_gmt":"2017-09-19T14:34:00","slug":"bra-duro-dalpeggio-dop","status":"publish","type":"project","link":"https:\/\/www.caseificiolabruna.it\/en\/project\/bra-duro-dalpeggio-dop\/","title":{"rendered":"Bra Duro d’Alpeggio Dop"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.0.47″][et_pb_fullwidth_slider _builder_version=”3.0.65″][et_pb_slide heading=”Bra Duro d’Alpeggio Dop” background_image=”http:\/\/www.caseificiolabruna.it\/wp-content\/uploads\/2017\/08\/Bra-Duro-Alpeggio-2.jpg” use_bg_overlay=”off” use_text_overlay=”on” text_overlay_color=”rgba(255,255,255,0.19)” _builder_version=”3.0.47″ header_font=”||||” header_text_color=”#471e04″ body_font=”||||” custom_button=”off” button_icon_placement=”right” button_on_hover=”on”][\/et_pb_slide][\/et_pb_fullwidth_slider][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.0.65″]<\/p>\n

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\"caseificio<\/h1>\n

BRA DURO D\u2019ALPEGGIO DOP<\/strong><\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Historically born as a mountain cheese, today the Bra DOP is produced predominantly in the valley. In fact, there are very few forms that can be found adorned with the green label of Alpine production. We still produce our Bra Duro d\u2019Alpeggio using raw milk. By letting our mountain milk rest and partially skimming the cream off the surface, through the traditional handmade processing, we obtain a paste with a compact consistency that is ideal for long ageing. It is precisely due to this long ageing process that it develops its aromatic qualities and the consistency of a grating cheese, which rendered it the protagonist of the trade routes between Piedmont and Liguria in the 1800s.<\/span><\/p>\n

We choose to age our forms of Bra Duro d\u2019Alpeggio DOP for no less than 300 days. <\/span>Always serve at room temperature. <\/span>Store in a cool location. Once cut, it can be <\/span>stored in vacuum-sealed packages.<\/span><\/p>\n

Ingredients: <\/b>raw cow\u2019s milk, salt, rennet.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.0.47″][et_pb_fullwidth_image src=”http:\/\/www.caseificiolabruna.it\/wp-content\/uploads\/2017\/08\/Bra-Duro-Alpeggio-1.jpg” _builder_version=”3.0.65″][\/et_pb_fullwidth_image][\/et_pb_section]<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

BRA DURO D\u2019ALPEGGIO DOP   Historically born as a mountain cheese, today the Bra DOP is produced predominantly in the valley. In fact, there are very few forms that can be found adorned with the green label of Alpine production. We still produce our Bra Duro d\u2019Alpeggio using raw milk. By letting our mountain milk […]<\/p>\n","protected":false},"author":2,"featured_media":110,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[21,20],"project_tag":[],"class_list":["post-648","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-cheese","project_category-dop-en"],"_links":{"self":[{"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project\/648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/comments?post=648"}],"version-history":[{"count":2,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project\/648\/revisions"}],"predecessor-version":[{"id":650,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project\/648\/revisions\/650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/media\/110"}],"wp:attachment":[{"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/media?parent=648"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project_category?post=648"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/www.caseificiolabruna.it\/en\/wp-json\/wp\/v2\/project_tag?post=648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}