Fresh, delicate, and deeply rooted in our Provençal traditions, the brousse du Var is far more than just a cheese — it’s a living expression of our local land. In our cheesemonger’s shop, we choose to follow the natural rhythm of the herds. That’s why we offer it throughout the year, made from fresh goat or sheep’s milk sourced directly from passionate local farmers.

A Pastoral Heritage Shaped by the Var Landscape

The history of the brousse du Var is inseparable from the history of sheep and goat farming in Provence. For centuries, shepherds have roamed the steep ridges of the Maures and Estérel massifs, as well as the valleys of the Haut-Var. Originally, brousse was a humble peasant staple designed to eliminate waste. After making tommes and aged cheeses, the shepherd would heat the remaining whey to extract the last milk proteins that floated to the surface. This age-old technique — brousser, or stirring the milk as it heats — gave this iconic product its name.

In the Var region, pastoral farming has shaped both the countryside and the rural economy. Far from the vast, lush plains suited for cattle, the Var offers a wild, arid landscape where raising goats and sheep naturally became second nature.

Hardy Breeds Made for the Garrigue and Maquis

Goats and sheep have adapted seamlessly to the Var thanks to a unique harmony between their physical traits and the native vegetation.

Why the Var is Ideal Country

• Unmatched Agility: Goats (especially Alpine or Rove breeds) and Mediterranean sheep are sure-footed climbers. They effortlessly navigate the rocky, steep, and dry terrain of the Maures mountains and the inland hills.
• Built for the Mediterranean Climate: These hardy breeds handle summer heat and limited water sources remarkably well, getting much of their hydration from fresh foliage as they graze every day.
• Natural Fire Prevention: By grazing on underbrush and wild scrub, the herds naturally clear the landscape, playing a vital ecological role in preventing forest fires across Provence.
• A Richly Aromatic Diet: Unlike cattle that need vast pastures of tender grass, goats and sheep thrive on wild brush. As they wander through the garrigue and maquis, they feed on young shoots, strawberry tree leaves, Kermes oak, and wild herbs like thyme, rosemary, rockrose, and savory. This varied diet infuses their milk with exceptionally subtle flavors.

The Top 6 Plants of the Var Garrigue

At the heart of the local countryside, these six iconic plants form the core of the animals’ daily diet, imbuing the milk with the rich flavors of the Provençal terroir.

Smooth or Curdy: Choosing Your Texture

While the season dictates milk availability — mostly goat in the summer and sheep in the winter — the texture of the brousse comes down to how it’s made.

1. Smooth & Light Brousse du Var

Gently heated and delicately drained in traditional molds (faisselles), smooth brousse has an airy texture. Unbelievably fresh on the palate, it offers a subtle tang alongside very gentle milky notes.

• How to enjoy it: The brousse du Var is irresistible for breakfast or dessert, drizzled with local Provençal honey, a red berry coulis, or fresh fig slices.

2. Thick & Curdy Brousse

Formed when the curd is worked longer or drained in the traditional way, this style has a pronounced grain, a firmer hold, and a richer mouthfeel. It showcases a more rustic character.

• How to enjoy it: An exceptional secret ingredient in the kitchen! It’s perfect for filling cannelloni, folding into herb omelets, or simply mashed with a fork and finished with a splash of local olive oil, sea salt, and freshly cracked black pepper. It’s also delicious as a dessert with a sprinkle of sugar, a dash of coffee, or a spoonful of fruit preserves.

Our Partner Farmers: Short-Supply Chain Excellence

To guarantee absolute freshness and support local agriculture, we work closely with two outstanding local farms:

• Les Caprines d’Éole (La Londe-les-Maures): Tucked away in the hills of La Londe, this small-scale goat farm prioritizes animal welfare and open-air grazing. Lisa, the young farmer behind it, crafts superb brousses, fresh cheeses, and yogurts.

• Le Jas du Vignal (Sillans-la-Cascade): Nestled in the Haut-Var, this organic farm raises its sheep with care, simplicity, and in tune with nature’s rhythms. This is where our sheep’s milk brousse comes from — a rare product with exceptional sweetness and a naturally rich texture. A truly unique delicacy in the Var, and an absolute must-try if you’re visiting the region!