RecipeMuncher

This month at Forging Fromage we are making Brousse! Brousse is a fresh Provençal cheese made from goat’s milk in some areas and sheep in others. It looks to be similar to a cross between chevre and ricotta. Traditionally it is eaten with honey or fresh herbs. I made the cheese Wednesday and let it set overnight in my small coeur a la creme moulds, lined with cheesecloth. It is very mild and very delicate, definitely needed the fresh herbs with it. We served the cheese with basil, chiv (...)