Brousse (cheese)
| Brousse | |
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| Country of origin | France |
 Related media on Commons | |
Brousse (French appellation from Provençal brousso; corsican brócciu) is a white and lumpy whey cheese from Provence, Corsica and north-western Italy. It is mostly made of whey from cow, sheep or goat milk.
Consumption[edit]
Brousse can be eaten as it is, or in savoury or sweet preparations. It can be seasoned with sugar, honey, jam, fines herbes or orange blossom, or dressed with red fruits coulis or maple syrup.[1]
See also[edit]
Notes[edit]
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