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Brouse de brébis is a fresh soft cheese. In thickness, it is like a Greek yoghurt, a spoonable cream, or a smooth ricotta. The cheese is made in the Provence region of France, particularly Nice and Marseille, and also in Corsica.
It is an unsalted cheese made from sheep's milk. The milk is beaten, drained twice, then pressed. It is sold in squares or wheels.
Brousse de Brebis is often used as an ingredient in hot dishes. On its own, it can be eaten as is, with salt or sugar or honey on it, with pepper, or herbs.