Brus

Grate any leftover hard cheeses and chop the others into small pieces. Knead everything together and place the mixture into glass or terracotta jars, adding fresh milk or cream. Allow it to ferment for a few days in a cool place, stirring occasionally with a wooden spoon. Once the mixture becomes creamy, stop the fermentation by adding a spirit of your choice, such as grappa, genepy, cognac, or rum. The product can be further flavored by adding a bay leaf, garlic, rosemary, or other aromatic herbs. The brus can be consumed 20-30 days after preparation.