Brut ma Bon


The traditional local dairyman was a person who certainly did not have time to waste, he would get up in the middle of the night to begin preparations for cheese production and his daily routine did certainly not include any free time. Even when not busy in the dairy he had to help with other necessary family duties such as taking care of the animals or the fields. In other words he was an extremely dependable person who was attentive to detail, as the country mentality of those times required. In other words he was an extremely dependable and pragmatic person who was attentive to the necessary, as the contry mentality of those time required. He took great pains over substance and quality in his work as well, checking the taste of the cheese, the milk yeld, how much butter was to be produced, while giving much less consideration to the shape or appearance of the products.

The attractiveness of the cheeses was not a priority, their appearance was not very refined, their rind was irregular, they often had mould on their surface and even their shape varied according to needs and circumstances. Certainly not beautiful, but extremely tasty, due to the fact that the irregular shaped forms contained more fats and were therefore tastier, and cheese connoisseurs knew this and preferred these very cheeses, maybe unattractive to the eye but with an unparalleled flavour.

It is that very flavour that aim to recreate today, the forms no longer have that rough appearance as they once did but all our attention is still focused on the substance and goodness of the product. The Brut ma Bon is then a cheese with an intense sweet flavour, a soft creamy consistency, perfect with any meal or to accompany any dish.


Table cheese produced in the Pedemontana Veneta hills and particularly in the Mount Grappa region, made with whole cow’s milk.

Whole cow’s milk, salt, rennet.  Non edible rind.

Soft white dough with light holes, elastic rind with a typically lined exterior.

Aromatic and delicate flavour which becomes stronger with maturation.

The product reaches an optimal maturation after 30 to 45 days’ rest in a damp atmosphere.

Physical characteristics
Cylindrical form with flat and slightly convex faces of 28 cm diameter, variable height of 6 to 8 cm.  Weight between 4.5 and 5.5 kg.

Specifications and nutritional information
Water content 43% approx
Fat content total   30% approx
Fat content dry 50% approx
Protein 22% approx
Calorie content 350 Kcal

Microbiological analysis
Staphylococcus aureus <1.000 ufc/g
Escherichia Coli <1.000 ufc/g
Salmonella absent in 25g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a dry place, away from light and sources of heat at a temperature between +6° and +12° C.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Paper wrapped loose forms: three layers of six forms.
Boxed: seven layers of six forms.

Download sheet