Dense Piedmontese hard cheese with toasted-hazelnut depth and long peppery finish.
Bra Duro DOP from Piedmont, Italy. Hard cow's milk cheese aged 6+ months, dense and granular with toasted hazelnut and a slow peppery finish.
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Firm and dense under the knife, flakes off in dry, brittle shards with a granular, crystalline crunch through the paste.
Bold and savory, pronounced nutty sharpness up front with a slow piquant build that carries through to a long finish.
Long, savory finish that holds on the palate for 20-30 seconds, with toasted nut and a touch of pepper lingering at the back.
Most of the fresh milk has dried out through aging, leaving only a faint buttery whisper underneath the nuttier notes.
Strong toasted hazelnut and brown butter through the middle, the signature note of a well-aged Piedmontese hard cheese.
A light hay and dried-grass note sits behind the nuttiness, gentle rather than barnyardy.
A controlled peppery bite builds slowly on the back of the palate as the cheese ages, more warm than sharp.
Natural rind
Hard, rugged natural rind that's edible at the edge but typically pared off; carries a concentrated earthy, mineral note from the long aging.
Bra Duro stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Piedmontese reds are the regional match. Barbera's bright acidity cuts the salt, while Nebbiolo and Barolo stand up to the cheese's nutty depth.
Cherry mostarda is the classic Piedmontese pairing, its sweet-mustard heat playing against the cheese's savory bite. Hazelnuts double down on the nutty paste.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
