This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


piquant shepherd’s cheese

Brous, concombres et oignons

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.

Ilonse - Vue du village

You can enjoy it in the mid-August Festival de musique, de chant et de brous in Ilonse.

Cheese and dairy

Provence-Alpes-Côte d’Azur

Text © Dana Facaros

Images by MOSSOT, SaucyGlo