Brousse (cheese)

Brousse is a fresh cheese originating from the Provence region of France, and is also made in Corsica under the name brocciu. It is typically made from whey, either from cow's milk, goat's milk, or ewe's milk. The whey is heated, causing the proteins to coagulate and form a soft, creamy cheese.

Brousse is traditionally made and consumed in the spring and summer months when the animals are grazing on fresh pasture. It is a delicate cheese with a mild, slightly sweet flavor. The texture is often described as similar to ricotta, but slightly more grainy and airy.

Brousse is usually sold fresh in small tubs or cones. It is best consumed within a few days of production. It can be eaten plain, with honey or sugar, or used in both sweet and savory dishes. Common culinary applications include tarts, salads, and stuffed vegetables. In Corsica, brocciu is used in dishes like fiadone (a cheesecake) and stuffed vegetables.

The term "Brousse" can also sometimes refer to similar whey cheeses made in other Mediterranean regions.