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Brousse de Brebis is a fresh soft cheese. In thickness, it is like a Greek yoghurt, a spoonable cream, or a smooth ricotta. The cheese is made in the Provence region of France, particularly Nice and Marseille, and also in Corsica.
It is an unsalted cheese made from sheep's milk. The milk is beaten, drained twice, then pressed. It is sold in squares or wheels.
Brousse de Brebis is often used as an ingredient in hot dishes. On its own, it can be eaten as is, with salt or sugar or honey on it, with pepper, or herbs.
Storage
Store Brousse de Brebis up to 4 weeks in the refrigerator.
Language Notes
"Brousse" means "bush."
Also called:  Brousse de Brebis (French)
Other entries for Sheep's Milk Cheeses
Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Pecorino Cheese, Perail de Brebis, Sheep's Milk Cheeses
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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