Brossa

On an Aosta Valley table, brossa often arrives with the polenta. It is a fresh cheese, soft and mild, made from whey. It has been eaten in the valley for a long time.

Wasting no milk: the brossa of the high pastures

Brossa comes from the mountain pastures. When cheese is made, whey is left over. For a long time it was regarded as waste. Farmers noticed, however, that by curdling it they obtained a food that was nourishing and good. The recipe has been handed down in families and on the pastures to this day.

Heating and draining the whey to make brossa

The whey is made slightly acidic, with vinegar for example. It is then heated until the proteins coagulate. The resulting curd is drained and salted. Brossa is generally eaten fresh. Some producers also leave it to mature for a while to give it more flavour.

A yoghurt-like taste, mild and slightly tangy

Brossa is creamy and delicate. Its taste is mild and slightly tangy. It is reminiscent of yoghurt, with a saltier, more complex note.

It is eaten plain or spread on bread. It is also used in cooking, in omelettes, quiches, mixed salads or desserts.

With polenta and in other dishes

The traditional accompaniment to brossa is still polenta. It also goes into other Aosta Valley dishes, such as gnocchi, ravioli or pies.

A butter is also made from it, brossa butter, which is less fatty than cream butter.

Where to buy brossa in the Aosta Valley

Brossa is found mainly in the Aosta Valley, at markets, in delicatessens and at some cheesemongers. A few producers and Italian food shops sell it online.