Brousse (la)“Fresh and spreadable” cheeses
Brousse is closely related to Brocciu AOC Corse: it is also made by heating whey, and a small amount of milk can also be added. The term « brousse » means « to mix » or « to beat ». According to the traditional recipe, brousse is energetically beaten as it is heated before being drained.
This is a cheese traditionally manufactured in the South of France (Provence-Alpes-Côte d’Azur, Languedoc-Roussillon, Midi-Pyrénées and Corsica), where it can be called « brousse », « brousso » or « recuite ». Generally made from ewe’s milk, it can also be prepared from goat’s or cow’s milk, by small-scale or dairy producers.
In any case, this is a pasteurized product, as the whey is heated to over 176°F to produce the cheese.
Most often this cheese is sweetened with jam, honey or orange flower water to serve. It is also used in cookery to prepare soufflés, cakes and flaune, a type of cheesecake characteristic of the region.
This fresh cheese is very moist and grainy, and is often sold in a plastic cheese basket in which the brousse drains. This cheese has no rind.
Health & nutrition
Flavours & sensory qualities
Its texture is more or less soft, moist, crumbly and slightly grainy. Its flavor is fresh and tangy, and its taste is very mild.