Brousse
A lumpy whey cheese from Provence and Corsica made from cow, sheep or goat milk.
Brousse is a fresh whey cheese from southern France. It comes in white, lumpy curds made from the leftover liquid of cow, sheep, or goat milk production. The cheese is mild and versatile, eaten plain or dressed with sweet or savoury toppings.
- It is a whey cheese from Provence and Corsica.
- Made from whey of cow, sheep, or goat milk.
- Known as brocciu in Corsica.
- Eaten with sugar, honey, or fruit coulis.
What is Brousse?
Brousse is a fresh cheese produced in southern France. It belongs to the whey cheese family, meaning it is created using the liquid left over after making other cheeses. The result is a white cheese with a lumpy texture. In Corsica, a similar product exists under the name brocciu. The base ingredients vary by region, utilizing whey derived from cow, sheep, or goat milk. Because it is unripened, the cheese retains a soft, curd-like consistency.
Where does Brousse come from?
The name brousse comes from the Provençal word brousso. It is a traditional cheese of Provence and Corsica. In Corsica, the local version is known as brocciu. The cheese relies on the dairy traditions of these Mediterranean regions, where producers collect whey from existing cheese-making operations to create this secondary product.
What does Brousse taste like?
As a fresh whey cheese, brousse has a mild and milky profile. The texture is defined by its lumpy curds. It does not have a strong aroma or pungent taste. Its simplicity allows it to take on the flavours of whatever seasonings or accompaniments are added during serving.
How Brousse is made
Producers make brousse by collecting whey from the production of cow, sheep, or goat milk cheeses. This liquid is heated and processed to coagulate the remaining proteins. The resulting curds are collected to form the white, lumpy mass. No aging process is involved, so the cheese is consumed while still fresh.
Brousse, drawn
How Brousse is eaten and cooked
Eaters enjoy brousse on its own or within various preparations. It works well in both savoury and sweet dishes. Common additions include sugar, honey, jam, orange blossom water, or fines herbes. Some people dress it with red fruit coulis or maple syrup to enhance its natural mildness.
Brousse through the day
This cheese fits into several meal types due to its versatility. It serves as a light snack or breakfast item. Sweet preparations make it suitable for dessert, especially when paired with fruit or honey. Savoury versions can accompany lunch or dinner as a simple side.
Brousse in the world's kitchens
Brousse is part of French cuisine, specifically from the Provence and Corsica areas. The Corsican variant, brocciu, shares similar characteristics. The cheese reflects the local dairy practices of southern France, where whey utilization is common. It appears in both everyday eating and more elaborate regional dishes.
At a glance: where it turns up
By meal and use
Cuisines
Questions people ask about Brousse
What kind of milk is used to make brousse?
Brousse is made from whey obtained from cow, sheep, or goat milk. The specific animal source depends on the local dairy traditions of the region where it is produced.
Where does brousse come from?
It originates from southern France, specifically Provence and Corsica. In Corsica, the same type of cheese is called brocciu.
How is brousse typically eaten?
It is eaten fresh, often seasoned with sugar, honey, jam, or orange blossom. Savoury options include fines herbes or red fruit coulis.
What is the texture of brousse?
The cheese has a white colour and a distinctively lumpy texture. It is a fresh cheese, so it remains soft and unripened.
Good reading and sources
- Brousse (cheese) on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Brousse (cheese)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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