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Cheese from France, Provence: the dry limestone hills of the Bouches-du-Rhône, the far south of the Vaucluse and the west of the Var
Brousse du Rove is a fresh goat cheese set by heat and acid, not by rennet or bacteria, so it sits at the edge of the fermented foods. Whole raw milk of Rove goats is heated over an open flame to 85–95 °C, and white spirit vinegar stirred in as it cools makes the milk solids float up as flakes. The flakes are scooped by hand into small perforated cones and sold in them within eight days. Made in 5 steps over 8 days. The longest step, sell fresh in the cone, takes up to 8 days (Ministère de l'agriculture 2020).
| Main step | up to 8 daysSet[bo-brousse2020] | Sell fresh in the cone |
|---|---|---|
| Temperature | 85–95 °CSet[bo-brousse2020] | Heat over an open flame |
| Whole raw goat milk · Only from Rove goats; from one or two successive milkings, used at once on the farm; only filtered beforehand[bo-brousse2020] | |
| At most 1% of the milk | White spirit vinegar · The only acid allowed[bo-brousse2020] |
| Nothing else · No other ingredient, processing aid or additive is allowed[bo-brousse2020] | |
| Starter | none (curd formed by heat and vinegar) |
Total time across the recorded steps: 8 days
What changes: Starting material: whole raw milk from horned Rove goats
Rove goats keep their long horns and browse kermes oak, Aleppo pine and garrigue. Milk from one or two milkings is used straight away; making stops in December.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whey cheeses such as brocciu and anari are made by heating whey. Brousse du Rove heats whole raw milk of the Rove goat only, over an open flame, sets it with white spirit vinegar, and is sold in its own perforated cone within eight days.
The milk is heated to 85–95 °C before the curd forms, and the specification limits sale to 8 days after acidification. Keep it cold and eat it fresh.
Every number is labelled with how it is known. How this atlas is made
Rove goat keeping and brousse making are recorded in the Bouches-du-Rhône since the Middle Ages. Brousse was the main income of the village of Le Rove and was prized in Marseille, and production has always stayed on farms. It became an AOC in 2018 and an EU PDO in 2020.
