Brousse du Rove

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Brousse du Rove in a typical mug
Rove goat

The Brousse du Rove is a goat cream cheese , after the place Le Rove in the mountain range Chaîne de l'Estaque west of Marseille is named. The milk comes from Rove goats , which can be recognized by their large horns and which produce milk that is particularly high in fat and protein. The cheese is widespread throughout Provence and some neighboring areas.

To make the cheese, whole goat milk is heated to 82-85 ° C, a dilute vinegar solution is added away from the heat and continuously stirred. This is done without the addition of rennet . The curdled milk rises flaky to the surface, is skimmed off there and poured into small disposable cups ( French faisselles ). Then you let the Brousse drain off. It is kept refrigerated at 4 ° C and is sold fresh in a cup.

The white cheese is very fine and creamy, the taste is mild with a slightly sour aftertaste. The shape is cylindrical, 3 cm in diameter and 12 cm long, a cheese weighs about 50 g. You can eat it straight (with a little salt or sugar), flavored with orange blossom water , you can dress it with chives and olive oil, for example, or you can use it in all recipes that call for goat's cream cheese.

A procedure for obtaining an Appellation d'Origine Contrôlée (AOC or AOP - Protected Designation of Origin ) for Brousse du Rove has been going through the responsible bodies since 2011. On March 21, 2018, Brousse du Rove received AOC status from the Institut national de l'origine et de la qualité . The follow-up procedure is currently underway to extend this protection of the designation of origin, which applies to France, to a European level. Fresh Brousse du Rove made from whole goat's milk is not widely available and is only available during the goats' lactation period from spring to summer. The few remaining farmers who make the cheese in the traditional way are based in the Chaîne de l'Estaque.

Web links

Commons : Brousse du Rove  - Collection of images, videos and audio files

Individual evidence

  1. ↑ Jean-Max Guieu: Limites des limites et contrôle des appellations d'origine . In: Contemporary French and Francophone Studies . tape 13 , no. 4 , September 4, 2009, ISSN  1740-9292 , p. 450-451 , doi : 10.1080 / 17409290903096319 .
  2. ^ A b c Jean Froc: Balade au pays des fromages: Les traditions fromagères en France . Éditions Quæ, Versailles Cedex 2006, ISBN 978-2-7592-0017-7 , pp. 54 .
  3. ↑ La Brousse du Rove obtient l'AOC. In: Institut national de l'origine et de la qualité. March 28, 2018, accessed July 11, 2019 (French).
  4. ↑ Brousse du Rove. In: European Commission> Agriculture and Rural Development> Agriculture and food> DOOR> Denomination Information. June 28, 2018, accessed July 11, 2019 .