A mixture, such as brouillade d’aubergines, a dish of aubergines (US: eggplants) with tomatoes stewed in oil. It also applies to scrambled eggs.
A mild, creamy, white, unsalted, fresh sheep or goat’s milk curd cheese (fromage frais) made on farms from autumn (US: fall) to the beginning of spring. Not unlike ricotta it is sometimes made with whey from cheeses such as Veneco. It is an unmatured and rindless cheese, varieties of which include Brousse du Rove (sheep’s milk) and Brousse de la Vésubie (sheep or goat’s milk). Brousse is served with sugar and fresh cream, with fruit (fresh or stewed) or with vinaigrette, herbs, garlic and chopped onions. The term brousse can describe any cheese made from whey or skimmed milk.
Brousses are mild, creamy, white, unsalted, fresh sheep or goat’s milk curd cheeses (fromage frais) made on farms from autumn (US: fall) to the beginning of spring. Not unlike ricotta they are sometimes made with whey from cheeses such as Veneco and are unmatured and rindless. Varieties include Brousse du Rove (sheep’s milk) and Brousse de la Vésubie (sheep or goat’s milk). Brousse is served with sugar and fresh cream, with fruit (fresh or stewed) or with vinaigrette, herbs, garlic and chopped onions. The term brousse can describe any cheese made from whey or skimmed milk.
Brousses are mild, creamy, white, unsalted, fresh sheep or goat’s milk curd cheeses (fromage frais) made on farms from autumn (US: fall) to the beginning of spring. Not unlike ricotta they are sometimes made with whey from cheeses such as Veneco and are unmatured and rindless. Varieties include Brousse du Var (sheep’s milk).
