Brousse du Rove Cheese vs Salers Cheese
Brousse du Rove Cheese is a soft, artisan cow or goat-milk cheese from France, while Salers Cheese is firm and made from cow milk, originating in France.
What Is Brousse du Rove Cheese?
Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.
What Is Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Brousse du Rove Cheese and Salers Cheese?
- Milk type: Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk), Salers Cheese (cow's milk)
- Milk treatment: Brousse du Rove Cheese (pasteurized), Salers Cheese (unpasteurized)
- Texture: Brousse du Rove Cheese (soft, artisan), Salers Cheese (Firm)
- Taste: Brousse du Rove Cheese (mild, sweet), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Brousse du Rove Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Le Rove, Bouches-Du-Rhône, France | Salers, Massif Central |
| Milk Type | Goat's milk (Rove breed), sometimes cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft, artisan | Firm |
| Rind | — | Thick gray |
| Aging | — | Minimum of three months, up to forty-five months |
| Taste | Mild, sweet | Strong-tasting |
Taste Comparison: Does Brousse du Rove Cheese Taste Like Salers Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Salers Cheese brings strong-tasting character.
Can You Substitute Brousse du Rove Cheese for Salers Cheese?
Brousse du Rove Cheese can stand in for Salers Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for firm. Flavor-wise, Brousse du Rove Cheese reads as mild, sweet while Salers Cheese brings strong-tasting notes.
Which Is Better, Brousse du Rove Cheese or Salers Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Brousse du Rove Cheese. For a firm profile, Salers Cheese is the better fit. Flavor-wise, Brousse du Rove Cheese suits recipes that want mild, sweet notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Brousse du Rove Cheese the same as Salers Cheese?
No, they're distinct cheeses. Brousse du Rove Cheese is made from cow or goat milk; Salers Cheese uses cow.
Is Brousse du Rove Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brousse du Rove Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Brousse du Rove Cheese taste like Salers Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Salers Cheese is strong-tasting.
What is Brousse du Rove Cheese made of?
Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. It originates in France.
What is Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Brousse du Rove Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brousse du Rove Cheese is soft, artisan, while Salers Cheese is firm.