Fresh Artisanal Brousse

Brousse is a traditional Corsican whey cheese, closely related to Brocciu, and made from the residual whey of sheep or goat’s milk. Produced by Fromagerie Don Simoni, a Corsican family-owned dairy known for preserving local cheesemaking traditions since 1984, this fresh cheese reflects the island’s commitment to simple, high-quality ingredients and minimal processing.

Light and airy with a moist, crumbly texture, Brousse has a clean, slightly sweet taste and a lactic freshness that makes it versatile in both savoury and sweet applications. It can be eaten plain, mixed with herbs, or served with honey, fruit compote, or sugar and lemon zest for dessert. Often used in local pastries, it is a staple of Corsican cuisine.

Pair with the Prosecco Borgo Imperiale Brut. The bubbles and crisp acidity complement Brousse’s freshness, making for a balanced and refreshing combination, especially when served with fruit or herbs.

A perfect way to include this cheese in a recipe would be to follow these cooking instructions for a delicious Corsican cheesecake called Fiadone which will without a doubt make your next deserts stand out at the table.

Made with Brousse or Brocciu, lemon zest, and eggs. Light, fragrant, and naturally gluten-free.

Ingredients:

• 500g Brousse
• 4 eggs
• 150g sugar
• Zest of 1 lemon
• 1 tbsp eau-de-vie or Corsican liqueur (optional)

Cooking instructions:

1. Preheat oven to 180°C (350°F).
2. In a bowl, whisk together eggs and sugar until light and fluffy.
3. Add the Brousse, lemon zest, and eau-de-vie (if using). Mix until smooth.
4. Pour the mixture into a greased cake or tart pan.
5. Bake for 35–40 minutes, or until the top is golden and the center is set.
6. Let cool, then refrigerate before serving.