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Brousse is a French cheese made in the southern regions of Provence-Alpes-Côte d'Azur, Languedoc-Roussillon, Midi-Pyrénées and Corsica. It is a soft, moist, crumbly, and grainy cheese with a mild, tangy, and creamy flavour. Brousse is made by heating whey and a small amount of milk, usually from ewes, but sometimes from goats or cows. It is similar to the Corsican cheese, Brocciu, and is related to ricotta.
| Characteristics | Values |
|---|---|
| Origin | Provence, France |
| Other Regions | Corsica, Languedoc-Roussillon, Midi-Pyrénées |
| Type of Milk | Ewe, Goat, Cow |
| Texture | Soft, Moist, Crumbly, Grainy |
| Flavour | Fresh, Tangy, Mild, Sweet, Milky |
| Taste | Light, Creamy |
| Uses | Savoury, Sweet |
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What You'll Learn
Brousse is a French cheese
The taste of Brousse is mild, with a light and creamy flavour. It is often described as tangy and slightly sweet, with a milky undertone. This fresh cheese is versatile and can be used in both sweet and savoury dishes. When served as a savoury option, Brousse is commonly paired with herbs, garlic, and oil, or incorporated into stuffed pasta and vegetables. It is also used in tarts, paired with fresh or dried tomatoes, or roasted in thin pastry with fish and herbs. For a sweeter option, Brousse can be seasoned with sugar, honey, jam, or orange blossom.
The history of Brousse, specifically Brousse du Rove, a variety of the cheese, dates back about 2000 years. It is believed that the cheese originated in a village west of Marseille, with sellers of Rove Brousse cheese traditionally shouting "Lei brousso dou Rouvé!" in the Provençal dialect to attract customers. Brousse du Rove is typically made from goat's milk, although other varieties of Brousse may use cow's or sheep's milk.
Brousse is closely related to another French cheese, Brocciu AOC Corse, which is also made by heating whey, and sometimes a small amount of milk, and drained in a basket. The term "brousse" means "to mix" or "to beat", reflecting the traditional method of making this cheese. Brousse is typically sold in plastic cheese baskets, with its soft and crumbly texture making it ideal for spreading on blinis or pairing with smoked salmon and duck.
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It's made in Provence and Corsica
Brousse is a French cheese made in the Provence and Corsica regions. In Corsica, it is known as Brocciu. It is a soft, moist, crumbly, and grainy whey cheese, made from the milk of cows, sheep, or goats. The whey is heated to over 176°F, making it a pasteurized product. It is often sold in plastic cheese baskets, in which the cheese drains.
Brousse is a versatile cheese that can be used in both sweet and savoury dishes. It has a mild, creamy, and tangy flavour and goes well with herbs, garlic, and tomatoes. It can also be seasoned with sugar, honey, jam, or maple syrup. In Nice, it is commonly used in savoury preparations, such as with oil, herbs, and garlic. In southern France, it is used in stuffed pasta and vegetables, roasted in thin pastry with fish and herbs, and paired with cured ham and eggplant.
Brousse du Rove, a variety of Brousse, originates from a village west of Marseille and is made from goat's milk. It is sold in cone-shaped plastic containers and has a sweet, mild, and milky flavour. It can be enjoyed as a savoury dish with an omelette or as a dessert.
The term "brousse" means "to mix" or "to beat", and the cheese is traditionally made by energetically beating the mixture as it is heated before draining it. It has a long history, with references to the cheese going back several hundred years.
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It's a soft, moist, and grainy cheese
Brousse is a soft, moist, and grainy cheese. It is a French cheese, specifically from the Provence region, and is also made in Corsica, where it is called "brocciu". It is made from the milk of ewes, goats, or cows, and is a type of whey cheese. Brousse is a fresh cheese, which means it is typically eaten soon after it is produced. It is often sold in plastic cheese baskets, which allow the cheese to drain.
The texture of Brousse is soft, moist, crumbly, and slightly grainy. Its flavour is fresh and tangy, with a very mild taste. The cheese is white and lumpy, and it has a creamy consistency. Brousse is a versatile cheese that can be used in both sweet and savoury dishes. When eaten plain, it is sometimes seasoned with herbs, pepper, honey, or jam. It can also be used in stuffed pasta and vegetables, or roasted in thin pastry with fish and herbs.
In terms of its culinary uses, Brousse is commonly used in savoury preparations in Nice, often involving oil, herbs, and garlic. It is also used in other regions of France, such as the Ubaye Valley, where it is known as "recuite". The cheese has a natural affinity for tomatoes, and is often paired with them in tarts or other dishes. Brousse is also similar to Ricotta, with a slightly more substantial texture and flavour.
Brousse has a long history, dating back about 2000 years. It is believed to be named after a village west of Marseille, where it was first produced. In the past, sellers of Brousse would walk through the streets of Marseille, shouting "Lei brousso dou Rouvé!" to attract customers for their fresh cheese. Today, Brousse is still a popular cheese in France, known for its unique texture and mild flavour.
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Brousse is made from ewe's or goat's milk
Brousse is a French cheese made in the Provence region from the milk of ewes or goats. It is a soft, moist, and grainy cheese with a mild and tangy flavour. It is made by heating whey, and a small amount of milk can also be added. This cheese has been produced for hundreds of years, with references to it going back several centuries. Traditionally, women would bring their baskets of Brousse to towns in the morning to sell it.
Brousse is typically made from ewe's milk, but it can also be made from goat's milk. In the case of Brousse du Rove, a variety of Brousse that comes from the end of the Rhone River before it reaches the Mediterranean, the cheese is usually made from goat's milk. This variety has a distinctive long, thin basket mould and a fresh herbal taste.
The term "brousse" means "to mix" or "to beat", and the cheese is made by energetically beating the mixture as it is heated before being drained. It is often sold in plastic cheese baskets, which allow the brousse to drain. This cheese has no rind and is a pasteurized product, as the whey is heated to a high temperature to produce the cheese.
Brousse is a versatile cheese that can be used in both sweet and savoury preparations. It can be seasoned with sugar, honey, jam, herbs, or pepper, or paired with fruits like fresh or dried tomatoes. It is also commonly used in stuffed pasta and vegetables, or roasted in thin pastry with fish.
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It can be used in sweet and savoury dishes
Brousse is a versatile cheese that can be used in a variety of sweet and savoury dishes. This fresh, white, lumpy whey cheese is made primarily from the milk of ewes, goats, or cows. It is produced in the Provence-Alpes-Côte d'Azur region of France, including Provence and the Côte d'Azur, as well as in Corsica, where it is known as "brocciu".
When it comes to savoury dishes, Brousse is a perfect match for herbs, garlic, and olive oil, which are commonly used in the cuisine of Nice. It can be used as a filling for stuffed pasta and vegetables, or roasted in thin pastry with fish and herbs. Brousse also pairs well with cured ham and eggplant, and has a particular affinity for tomatoes, whether fresh or dried, in tarts. For a simple yet delicious option, it can be seasoned with herbs and pepper or enjoyed plain.
On the sweeter side, Brousse can be seasoned with sugar, honey, jam, or orange blossom. It can also be dressed with red fruit coulis or maple syrup to create a delightful dessert. The cheese's mild, creamy taste provides a perfect base for these sweet accompaniments.
The versatility of Brousse extends beyond its use in sweet and savoury dishes. It is also a key ingredient in traditional Corsican Easter cakes, known as "fiadone". This dessert combines Brousse with eggs, sugar, and lemon zest, resulting in a delicious, creamy cake.
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Frequently asked questions
Brousse is a French cheese from the Provence region, specifically the South of France (Provence-Alpes-Côte d'Azur, Languedoc-Roussillon, Midi-Pyrénées, and Corsica).
Brousse is made from the milk of ewes, goats, or cows.
Brousse is a fresh, light-tasting cheese with a creamy flavour. It is described as having a tangy, mild taste.
Brousse is a whey cheese that is heated and energetically beaten before being drained in a basket.
Brousse can be eaten on its own or used in sweet or savoury dishes. It is often seasoned with herbs, sugar, honey, or jam.
