Brousse (cheese)
Brousse (French appellation from Provençal brousso; corsican brócciu) is a white and lumpy whey cheese from Provence, Corsica and north-western Italy. It is mostly made of whey from cow, sheep or goat milk.
| Brousse | |
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| Country of origin | France |
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Consumption
Brousse can be eaten as it is, or in savoury or sweet preparations. It can be seasoned with sugar, honey, jam, fines herbes or orange blossom, or dressed with red fruits coulis or maple syrup.[1]
gollark: *dislikes ☭*
gollark: Yes, I've heard distances are much more significant there but never actually experienced it.
gollark: 8 miles of walking is still... an hour or so, no?
gollark: But having to travel half an hour to get to the city where anything interesting happens is annoying.
gollark: The UK apparently has anomalously high population density so [RURAL AREA REDACTED] isn't very isolated compared to US rural areas, given that you can feasibly drive across England in 10 hours or so.
See also
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