Not a cheese for the faint of heart, brous (also known as Cachetti) is produced in the high mountain pastures of the Alpes-Maritimes and the Var. Produced in the summer from cow, sheep and/or goat milk, the cheese is first made into tommes.
Extra cheeses in danger of going off and other bits are mixed with rennet and lots of garlic, pepper, spices, white wine or vinegar and eau-de-vie de marc de Provence, and fermented.
You can enjoy it in the mid-August Festival de musique, de chant et de brous in Ilonse.
Images by MOSSOT, SaucyGlo