Brous (also known as Cachetti) is produced in the high mountain pastures of the Alpes-Maritimes and the Var. Made in the summer from cow’s, sheep’s and/or goat milk, the cheese is first made into tommes. Extras 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