Brousse de Var


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).

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