Andy Montoya
Brousse is a French cheese made in the Provence region from the milk of ewes or goats. It is a soft, moist, crumbly, and grainy cheese with a mild flavour. Brousse is mostly made of whey from cow, sheep, or goat milk. The process of making Brousse involves heating the whey to a low temperature of just a few degrees below 38°C, and then adding the milk and heating it further to just below 93°C. The milk is then beaten, drained twice, and pressed. Brousse can be eaten as is or used in savoury or sweet preparations.
How is Brousse Cheese Made?
| Characteristics | Values |
|---|---|
| Type of Cheese | Whey cheese |
| Texture | Soft, moist, crumbly, slightly grainy |
| Flavour | Fresh and tangy |
| Taste | Mild |
| Main Ingredient | Whey |
| Other Ingredients | Milk of ewes or goats |
| Region | Provence, Corsica |
| Preparation | The whey is heated to a low temperature of a few degrees below 100 °F (38 °C). Then, ewe's milk is added and heated to a few degrees below 200 °F (93 °C). |
| Ripening Period | A couple of weeks to a month |
| Ideal Affinage | 48 hours to one month |
| Fat Content | 40-50% |
| Pairings | Beaujolais, Red wine, Corsican white wines |
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What You'll Learn
Brousse cheese is made from goat, sheep or cow's milk
Brousse is a French cheese made in the Provence region. It is a soft, moist, crumbly, and grainy cheese with a tangy and mild flavour. It is made from the milk of goats or sheep, also known as ewes, and sometimes from cow's milk.
Brousse is a type of whey cheese, which means it is made from the liquid that separates from the curds during the cheese-making process. This whey is combined with the milk, which is then beaten, drained twice, and pressed to form the final cheese. It is often sold in plastic cheese baskets or tubes, which allow the cheese to drain.
Brousse is typically unsalted, which means it can be eaten as it is or can be seasoned with salt, sugar, honey, jam, herbs, or other sweet or savoury preparations. It is a very versatile cheese and can be used in hot dishes, as well as paired with wines or other beverages.
The cheese is ready to be consumed when matured, but it fully ripens between a couple of weeks to a month. The ideal affinage, or maturation period, is considered to be 48 hours to one month. During this time, the cheese develops a distinctive sweet flavour and an intense milky aroma.
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It is a soft, moist, crumbly, and grainy cheese
Brousse is a soft, moist, crumbly, and grainy cheese. It is a fresh, white, and lumpy whey cheese from the Provence region of France and the island of Corsica, where it is known as brocciu. The texture of brousse is soft and moist, with a crumbly and slightly grainy consistency.
Brousse is typically made from the milk of ewes or goats, although some varieties may also use cow's milk. The process of making brousse involves heating the whey to a low temperature of just below 100 °F (38 °C). Then, ewe's milk is added and further heated to just below 200 °F (93 °C). The milk is then beaten, drained twice, and pressed. This double draining process contributes to the cheese's moist and crumbly texture.
The cheese is then formed into squares or wheels and allowed to mature. Brousse is typically consumed fresh and has a mild, tangy flavour with an intense milky aroma. It is often eaten as it is or used as an ingredient in both sweet and savoury dishes. The cheese can be seasoned with sugar, honey, jam, herbs, or other sweet toppings. It is also used in hot dishes, pastries, and omelettes.
The soft and crumbly texture of brousse makes it ideal for spreading on bread or crackers and using it as a base for dips and spreads. The mild flavour of the cheese also makes it versatile for pairing with various ingredients without overwhelming other flavours in a dish. Brousse is a popular cheese in the regions where it is produced and is known for its fresh and tangy taste.
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Brousse is a French cheese made in the Provence region
Brousse is a fresh cheese, and it is ready for consumption when matured. However, it fully ripens between a couple of weeks to a month, with the ideal affinage being 48 hours to one month. The cheese has a distinctive sweet flavor and a strong milky aroma when fully ripened. It is often eaten as it is or seasoned with sugar, honey, jam, herbs, or dressed with red fruit coulis or maple syrup. It can also be used as an ingredient in hot dishes, pastries, and omelets.
In the past, until the 1960s, sellers of Rove Brousse cheese would walk through the streets of Marseille shouting "Lei brousso dou Rouvé!" in the Provençal dialect to attract customers for their fresh cheeses. This cheese is also made in Corsica, where it is named Brocciu. This Corsican variation is made in the same way as Brousse but with a different mixture of goat's or ewe's milk and whey. It is considered a national food on the island and is often paired with Corsican white wines.
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It is a fresh, unsalted cheese with a mild taste
Brousse is a fresh, unsalted cheese with a mild taste. It is made from the milk of ewes or goats, and sometimes a combination of both. The cheese is produced in the Provence region of France and is also known as Brocciu in Corsica, where it is considered the island's most representative food.
Brousse is a soft, moist, and grainy cheese with a crumbly and slightly grainy texture. It has a tangy and fresh flavour with a very mild taste. It is often sold in plastic cheese baskets or tubes, which allow the cheese to drain. The cheese has no rind and is white and lumpy in appearance.
To make Brousse, the milk is beaten, drained twice, and then pressed. It is then shaped into squares or wheels. The cheese is ready to be consumed when matured, but it fully ripens between a couple of weeks and a month. The ideal affinage is 48 hours to one month.
Brousse can be eaten as it is or used as an ingredient in both sweet and savoury dishes. It is often seasoned with sugar, honey, jam, herbs, or dressed with red fruit coulis or maple syrup. It can also be used in hot dishes, pastries, and omelettes.
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Brousse can be eaten as is or used in savoury or sweet dishes
Brousse is a soft, moist, crumbly, and grainy French cheese made in the Provence region from the milk of ewes or goats. It is a white and lumpy whey cheese that can be eaten as is or used in savoury or sweet dishes.
When eaten as is, Brousse can be seasoned with salt, sugar, honey, jam, herbs, or orange blossom. It can also be dressed with red fruits coulis or maple syrup.
Brousse is also commonly used as an ingredient in hot dishes, such as vegetable recipes, soups, pastries, and omelettes. Its mild flavour and tanginess make it a versatile cheese that can be paired with both savoury and sweet ingredients.
When used in savoury dishes, Brousse can add a creamy texture and a tangy flavour to the dish. It can be melted into sauces or used as a topping for pizzas or pasta dishes. Brousse can also be crumbled over salads or vegetable dishes, adding a salty and tangy contrast to the other ingredients.
For sweet preparations, Brousse can be used in desserts such as cheesecakes, fruit tarts, or sweet pastries. Its mild flavour can be enhanced with sweet toppings such as honey, maple syrup, or fresh fruits. Brousse can also be used as a filling for sweet crepes or blended into milkshakes and smoothies, adding a creamy texture and a hint of sweetness.
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Frequently asked questions
Brousse cheese is made from the milk of ewes or goats.
Brousse is a soft, fresh, whey cheese.
Brousse is made in the Provence region of France. A similar cheese called Brocciu is made in Corsica.
To make Brousse, the milk is beaten, drained twice, and then pressed.
