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: Try simulating better.
gollark: I've read the abstracts of *at least* two AI papers on an entirely different topic.
gollark: Not really anything, but at least this sort of fast control task.
gollark: Why? You could simulate mechanical faults and train the system on them.
gollark: Once again, I would be fine with that if their autopilot was good, which it isn't.
See also
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