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Andy Floyd

I was always told that Brousse is made with ewes milk. Is that not the case? Can it be made with any buttermilk?

Benjamin Parks

Does the buttermilk need to sit overnight for the acidity to be right? I just made butter, turned around and I'm trying to make the Brousse, but it doesn't seem to be working? Maybe my buttermilk is too fresh? Any insights?

Dan McCarthy

I tired this out the other night.

it makes a great cheese, expermenting with using it in a ravioli

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I used cheeze only when I want to eat burgers! But sometimes I also put a little cheeze on salads.

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