La Brousse du Rove

1. History

The Brousse du Rove is named after the Rove goat breed from the village of Le Rove in Bouches-du-Rhône, and the Provençal verb "brousser" meaning to beat. This fresh farm cheese from Provence received AOC status in 2018 and AOP in 2020, becoming Europe's smallest cheese AOP. Produced by a limited number of producers, it embodies ancestral know-how adapted to dry garrigue terrains.

2. Physical characteristics

Presented in a conical cornet shape in small 12 cm molds, Brousse du Rove features a white, smooth, slightly shiny, supple, and creamy paste without granularity. Made without rennet via flocculation with white vinegar, it is not aged and has a high fat content (about 45 g per liter) from the rich milk of Rove goats. Its shape follows the draining basket, with variable weight.

3. Taste profile

Brousse du Rove offers intense aromas of fresh milk and sweet almond, enhanced by variable garrigue notes like rosemary, broom, or kermes oak from the goats' diet. Delicately tangy, it stands out with its freshness, moisture, and remarkable mouthfeel length for a fresh, unsalted cheese. Creamy and melting, it is perfect plain, with sugar, jam, or a drizzle of olive oil.

4. Production zone and period

Produced exclusively in Provence-Alpes-Côte d'Azur, mainly in Bouches-du-Rhône (97 communes), southern Vaucluse (24 communes), and western Var (10 communes), on dry, calcareous areas. Manufacturing is limited to spring and summer, banned in December, with goats grazing at least 5 hours daily. Around 15-17 tons are produced yearly by 8 milk producers and 8 farm workshops.

5. Certification

Brousse du Rove has held AOP status since 2020, following AOC in 2018, protecting its unique manual flocculation process. It adheres to strict specifications: raw whole milk from Rove goats, unsalted, and immediate farm transformation. This national recognition highlights its small production area and local rustic breed.