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... would not make your teen-aged children snicker like this one - click the photo for the name. Actually very good though, as I discovered a few days ago. The aged stuff, strong and pungent, is great used like parmesan.
From the internet:
'The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte. Production may only legally take place within the province of Cuneo, however, ageing may also take place in Villafranca, in Turin.
The cheese may use either unpasteurised or pasteurised milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts.
It may be served as a soft or hard cheese, depending on the length of ageing, from at least forty five days for soft cheese, from six months for hard cheese (the 'old bra').
The Piemonte region is known for its wine and cheese, as well as being the nexus of the Slow Food movement.'
From the internet:
'The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte. Production may only legally take place within the province of Cuneo, however, ageing may also take place in Villafranca, in Turin.
The cheese may use either unpasteurised or pasteurised milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts.
It may be served as a soft or hard cheese, depending on the length of ageing, from at least forty five days for soft cheese, from six months for hard cheese (the 'old bra').
The Piemonte region is known for its wine and cheese, as well as being the nexus of the Slow Food movement.'
) Maybe we need a new link of "horror" 
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