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A cheese by any other name ... - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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A cheese by any other name ...

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  • A cheese by any other name ...

    ... 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.'

  • #2
    Re: A cheese by any other name ...

    ok that made my eyes widen a bit. Now will have to find this and try it.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...

    My 44" oven in progress...


    • #3
      Re: A cheese by any other name ...

      I think because my mind is so active and being a boob person, at the moment I will leave this one alone.

      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know

      Neillís Pompeiii #1
      Neillís kitchen underway


      • #4
        Re: A cheese by any other name ...

        Yes, I had thought of posting it in the Humor section ...


        • #5
          Re: A cheese by any other name ...

          Old Bra! The visual is sag , or droop- bad visual. ( but being like Neil, it's all good ) Maybe we need a new link of "horror"

          Check out my pictures here:

          If at first you don't succeed... Skydiving isn't for you.


          • #6
            Re: A cheese by any other name ...

            Funny! Sure had better taste good as "Old Bra" just does't sound like something I would like to put in my mouth!



            • #7
              Re: A cheese by any other name ...

              hmm, not very appetizing name, but I gotta try it.. !