Rove fermier

1. History

La Brousse du Rove originates from the Rove goat breed, native to the village of Le Rove near Marseille in Provence. This fresh raw milk cheese received AOC status in 2018 and became France's 51st dairy AOP in May 2020. It embodies Provençal heritage, tied to ancestral know-how and Mediterranean pastures.

2. Physical characteristics

Presented in small conical plastic draining baskets about 12 cm tall, La Brousse du Rove is a fresh cheese without rind. Its paste is white, smooth, slightly shiny, supple, and creamy with a friable, moist texture. Obtained by flocculation with vinegar without rennet, it is skimmed and molded after heating raw milk to 90°C.

3. Taste profile

Lacking salt, La Brousse du Rove delivers an extremely creamy mouthfeel with a very tangy fresh milk flavor. Depending on the goats' diet (rosemary, broom, kermes oak), it develops secondary sweet almond aromas and varied scrubland notes. Its rustic mildness makes it unique, best enjoyed within 5 days.

4. Production zone and period

Produced exclusively in Provence-Alpes-Côte d'Azur, mainly in Bouches-du-Rhône (97 communes), southern Vaucluse, and western Var (131 communes total). Rove goats graze at least 5 hours daily in Mediterranean hinterland hills. Production is limited to spring and summer, when herds are on summer pastures.

5. Certification

La Brousse du Rove holds AOP status since May 28, 2020, following AOC in 2018, enforcing strict rules (raw whole Rove goat milk, farm-made). Europe's smallest cheese AOP, with 7-8 licensed operators producing about 17 tons annually. This EU protection highlights its unbreakable terroir link.