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.
