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 Brousse each before beginning dinner, for fear that there would be none left by dessert. A few Brousse vendors still sell the real ewe’s milk cheese in Marseilles’ markets, but except in Corsica it is now usually made of cow’s milk & sold in plastic colanders.
© 1987 Leslie Forbes estate. All rights reserved.