Cheese Type: Fresh Cheese
Similar to Italian ricotta, Brousse is an emblematic cheese specialty of Provence and the shores of the Mediterranean Sea. It is produced from whey (also called lactoserum), the liquid that flows during the cheese-making process.
Fresh and slightly grainy, the Brousse is a soft and light fresh cheese, almost foamy.
Delicious sweet or salty, the Brousse can be eaten on its own at the end of a meal, simply garnished with sugar or honey for dessert, or pepper and aromatic herbs. It can also be used to stuff cannelloni, aperitif verrines, gratins, savoury pies and all kinds of desserts. The possibilities are limitless with the Brousse!
Store it in the fridge and eat it within a few days.
Dry white wines (Pouilly fuisse, Dry Jurancon, Chinon blanc)
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