Brousse (cheese)

01 Brousse de Rove

Brousse is a type of fresh cheese originating from the Provence region of France. It is also popular in other parts of the Mediterranean, including Corsica and parts of Italy. Brousse cheese is known for its soft, creamy texture and mild, slightly sweet flavor, making it a versatile ingredient in both savory and sweet dishes.

Production

The production of Brousse cheese involves a unique process that distinguishes it from other cheeses. It is made by re-cooking the whey left over from the production of other cheeses, a method similar to that used for making Ricotta. This process involves heating the whey to a specific temperature, then adding an acid (such as vinegar or lemon juice) to coagulate the remaining proteins. The curds are then collected, drained, and often pressed into molds to shape the cheese.

Characteristics

Brousse cheese is characterized by its soft, ricotta-like texture and a fresh, mild taste. It has a high moisture content, which contributes to its creamy consistency. The cheese is typically white in color and can be found in various forms, from loose and crumbly to more compact and sliceable, depending on the production method and extent of draining.

Culinary Uses

Due to its delicate flavor and texture, Brousse cheese is versatile in culinary applications. It can be used as a filling for pastries and tarts, blended into sauces and soups, or simply spread on bread. In Provence and Corsica, it is often enjoyed with honey and fresh herbs as a dessert or light snack. Brousse cheese also pairs well with fresh fruits, nuts, and a variety of jams and jellies, making it a popular choice for breakfast and brunch dishes.

Nutritional Information

Brousse cheese is relatively low in fat compared to other cheeses, making it a healthier option for those monitoring their fat intake. It is a good source of protein and calcium, although its nutritional content can vary depending on the specific production methods and ingredients used.

Regional Variations

While Brousse cheese is most closely associated with the Provence and Corsica regions of France, similar cheeses can be found throughout the Mediterranean. Each region may have its own variation of the cheese, with slight differences in flavor, texture, and production methods. These regional variations contribute to the rich culinary diversity of the Mediterranean.

See Also

• Cheese
• Ricotta
• Mediterranean cuisine
• French cuisine