Brousse is a soft, fresh cheese made from either ewes' or goats' milk in Provence-Alpes-Côte d'Azur. It gets its name from the fact that the curd is beaten before being drained. It is sold in plastic moulds.
Brousse is light, sweet, and mild, with a slight smell of milk. It resembles a cross between chevre and ricotta. Traditionally it is eaten with honey or fresh herbs. The fat content is 45%.
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