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Brousse de Brebis

The word brousser means to beat or stir in Provençal. This artisanal cheese is called Brousse because its curd is beaten before being drained. It was also known as fromage frais de corne meaning fresh cheese in a horn, because it used to be poured into sheep's horns. It is liquid, light, sweet and mild, with a slight smell of milk.
Spring - Summer - Fall - Winter


350 g (12,25 Ozs)

Pairing cheese and wine

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