A product, a territory

"Brousse du Rove" is a farmhouse fresh goat's milk cheese, made mainly in Provence Alpes Côte d'Azur, in an area that covers 131 communes, 97 of which are located in Bouches-du-Rhône, 24 at the southern end of Vaucluse, 10 in western Var.

The Rove goat, a hardy breed

Within this territory, farmers have favored a hardy breed, the Rove goat, named after the Bouches-du-Rhône village from which it originates. Endowed with excellent physical stamina, it is able to find its food on dry, rugged terrain. Although the Rove goat doesn't produce much milk, it does have a very good cheese yield.

Aromas and flavors of the garrigue

The milk produced is naturally rich in protein and fat, and gives "Brousse du Rove" its texture and flavors: aromas of fresh milk, sweet almond and variable complementary aromas (kermes oak, rosemary, broom...) linked to the diet drawn from the garrigue.

The "Brousse du Rove" PDO, an expertise

A farm-fresh cheese, "Brousse du Rove" is recognizable by its conical cone-shaped presentation. Its paste (white, smooth, slightly shiny, supple, unctuous and non-granular) is obtained without rennet, thanks to "flocculation", a transformation and coagulation process that uses white vinegar as an acidifier. It requires slow, regular manual stirring of the milk after heating. The resulting cream is immediately skimmed off, then molded into small faisselles.

Tasting

"Brousse du Rove" can be enjoyed plain, sprinkled with sugar or topped with a fruit coulis.