(i got this)
http://www.usatoday.com/story/life/w...gifts/4003845/
excerpted from
https://www.inkling.com/read/cooking...-cheese-mousse
Quote:
FRESH HERBED GOAT CHEESE MOUSSE
From Cooking From the Heart, by John Besh
Makes about 1 cup
Any goat cheese will work well here: I love the Provencal Brousse, whose special flavor comes from the wild herbs the goats graze on, but any soft goat cheese, or even good ricotta, will make a tasty dip. I like to serve it with salty paillettes and fougasse, but it's just as good (and faster) on small toasts.
1 cup (about 8 ounces) fresh goat cheese
? cup cream
½ small bunch fresh chives, chopped
Handful chopped fresh herbs
Pinch salt
Freshly ground black pepper
1. Soften the cheese with the cream in a small bowl and whisk in the chives and herbs. Season with salt and pepper.
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The
French Wikipedia page explains that the cheese is "Brousse", ("Bush", in English) and it's made in Province (or in French: Provençal) , hence, "Provençal Brousse". (The USA Weekend magazine dropped the accent on the ç, and also turned the "1/3" in "1/3 cup cream" into a question mark. The Internet has forever had problems with character sets that don't play nice.)
The page does not mention any herbal source of flavor for the goats' milk. I have heard this sort of thing before ("This wine is minty because the grapes are grown next to a mint field!") and find it to be nothing but superstition.
As for:
Quote:
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Do all the folks who comes from Mississippi and later have a somewhat claim to fame, Do they all suck dicks??
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I would have to answer that... yes and no.