Formaggio Conciato (Bros)

This is a typical Piedmontese speciality, made mostly at home. There is an infinite number of combinations but the idea is to use up leftover cheese, which is macerated in oil, grappa and spices for some time to obtain a ‘hell of a cheese’, as I call it. It is usually eaten either on toast or with sliced polenta. In Apulia there is a similar dish made with ricotta, called ricotta forte.