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Brousse de Brebis

Brousse de Brebis - cheese - fromage EUR Disponible 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. Fromages.com Avenue Vatel
37000 TOURS
FRANCE
+33 2 47 66 17 17 info@fromages.com Fromages.com - The best of french cheeses - le meilleur des fromages français.
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.
  
  
Season
Spring - Summer - Fall - Winter
Maturing

Entire

Weight
350 g (12,25 Ozs)

Pairing cheese and wine