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Brousse du Rove is a fresh, unaged goat's milk cheese very popular in Marseille, France.

It is a soft, liquidy, creamy cheese that melts in your mouth.

Brousse du Rove is made in the small village of Rove (population 4,000 as of 2005), just west of Marseille, France. The milk used is from a breed of goat called the Rove goat. There are no exact regulations as to how the cheese must be made. The milk is heated and coagulated to form a curd; then the curd is beaten, then drained. It is packed into cone-shaped plastic containers for sale.

Brousse du Rove can be used in a savoury dish such as an omelette, or treated as a sweet and eaten drizzled with fruit syrup. It is often eaten just sprinkled with sugar.

Nutrition
Brousse du Rove fat content: 45%.

Also called:

See Also:

Rove Goats

Other entries for: Goat's Milk Cheeses

Brousse du Rove, Capricorn Goat's Cheese, Chevre Noir, Chevrot Cheese, Gevrik Cheese, Goat's Milk Cheeses, Humboldt Fog Cheese, Pantysgawn Cheese, Pavé Blésois Cheese, Pavé de Chirac Cheese, Picodon de Chèvre, Selles-sur-Cher, St Tola Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk 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