Fiadone (Gâteau à la Brousse)

Corsican Cheesecake with Caramel

Preparation info

    • Difficulty

      Medium

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Brousse, or the Corsican equivalent Broccio, was made by boiling goat or ewe’s milk & adding strong white vinegar, causing the milk to curdle instantly. The Brousse vendors used to come from the small town of Rove, with big wicker platters of the fresh cheeses slung around their necks. Their cry of ‘Brousse, Brousse de Rove’, & the toot of their trumpets, was known up & down the streets of Marseilles. Certain gourmets on the old port considered that they used to reserve one Brou