Spring (Food) Break 2021: Brousse du Rove, Free-Range Goat Cheese in Marseille
Marseille |Marseille -- Editor’s note: Here at Culinary Backstreets, we eagerly await the coming of spring each year, not just for the nicer weather but also because some of our favorite foods and dishes are at their best – or indeed, are only available – for a short period during this season. This post from Marseille is the first installment of “Spring (Food) Break 2021,” a weeklong celebration of our favorite springtime eats. Read more
Marseille -- Editor’s note: Here at Culinary Backstreets, we eagerly await the coming of spring each year, not just for the nicer weather but also because some of our favorite foods and dishes are at their best – or indeed, are only available – for a short period during this season. This post from Marseille is the first installment of “Spring (Food) Break 2021,” a weeklong celebration of our favorite springtime eats.
In France, cheese is served as a main course in the winter. We melt raclette over potatoes and dunk hunks of baguette into oozy baked Mont D’Or, the warm, alpine cheeses keeping us toasty on cold nights. But once the temperature starts to rise, and we shed our winter layers, our hunger for these hearty cheeses wanes. We crave something tangier. Something brighter and lighter. We want brousse du Rove. Read more
In France, cheese is served as a main course in the winter. We melt raclette over potatoes and dunk hunks of baguette into oozy baked Mont D’Or, the warm, alpine cheeses keeping us toasty on cold nights. But once the temperature starts to rise, and we shed our winter layers, our hunger for these hearty cheeses wanes. We crave something tangier. Something brighter and lighter. We want brousse du Rove. Read more
