Brousse de Brebis
Brousse de Brebis
The word brousser means to beat or stir in Provençal. This artisanal cheese is called Brousse because its curd is beaten before being drained.
It was also known as fromage frais de corne meaning fresh cheese in a horn, because it used to be poured into sheep's horns. It is liquid, light, sweet and mild, with a slight smell of milk.
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350 g (12.25 Ozs)
Description
- Weight: 350 g (12.25 Ozs)
- Refining: ???
- Cheese : Pieces
- Milk: Ewe
- Treatment: ???
- Dough: Soft pâte
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
???
Wine and cheese pairing
- Wine: ???
Nutritional values
- FOR 100G
- Energy Kj: 0
- Energy kCal: 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???