Caseificio Vincenzo Quaglia S.n.c.

For four generations, Caseificio Vincenzo Quaglia has collected fresh milk daily from stables around Scarnafigi and transformed it into Bra DOP, the cow's milk cheese that the denomination offers in both soft and hard versions within a Piedmontese area of 248 municipalities. The rule governing the house is clear: only milk from the current day enters the vat, never from the day before. From this constraint stems an unceasing rhythm, distributed between day and night to keep pace with milking. The work reveals an ancient and precise ritual: the copper vats heating the curd, the whey starter initiating fermentation, the cloth that wraps and holds each wheel as it takes shape. Nothing is left to improvisation, and nothing stops. In this continuity — four generations passing down the same gesture without interruption — lies the reason why Quaglia's Bra retains a recognizable character, anchored to fresh milk and the short time separating the stable from the vat.

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