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Cows' milk cheese, which can be supplemented with sheep's and/or goats' milk, half-fat,  pressed, with a soft and hard texture, medium mature and mature, cylindrical in shape with straight sides.

Geographical area: the entire territory of the province of Cuneo and the adjacent commune of Villafranca Piemonte in the province of Turin, forming a continuous area.

The cheese, historically produced in the province of Cuneo, is named after the commune of Bra, where, traditionally, most of its market lies. Over time the product has retained its original characteristics due to an established production technique.

The curds, obtained from semi-skimmed milk, coagulated with calf's rennet at a temperature not higher than 32°C, undergo cutting twice and are then pressed in suitable moulds, dry salted twice and are left to ripen for a medium length of time.

The natural factors are connected with the characteristics of the fodder, obtained mainly in the production area, which is significantly affected by the climatic conditions in the area. As far as human factors are concerned, it is pointed out that the cheese historically produced in the Cuneo area is obtained by production techniques traditional to the area.