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Brousse du Var is a fresh cheese made from sheep's milk.
In fact, it is so fresh, that the cheese is sold on the same day it's made.
It is usually made for 1 to 1 1/2 months after Easter. The area of production is the French Varois coast, especially near Toulon (between Marseille and Saint-Tropez on the south coast of France.)
The milk used is from the Mérinos and Commune breeds of sheep.
The traditional method of making Brousse du Var is to heat the milk in a water bath to 194 F (90 C). Then you reduce the temperature to 104 F (40 C), add 2.5 ml (1/2 teaspoon) of rennet per 2.6 US gallons (10 litres) of milk. Let the milk curdle for half an hour, then put the curd in aluminum moulds with small holes in them to drain. Refrigerate the cheeses at a temperature between 32 and 39 F (0 and 4 C). making sure to use within 6 to 7 days. The cheese would be unmoulded directly into the container that the customer had brought with.
Modern method: Heat the milk to 177 F (81 C) and hold it there for 20 minutes. Then lower the temperature to 98 to 100 F (37 to 38 C) and add 4 1/2 oz (133 ml) of rennet per 26 1/2 US gallons (100 litres). Allow it to curdle for 10 to 15 minutes, then put into the same plastic containers it will be sold in.
Also called:  Brousse du Var (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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