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In the section “The small dishes in the screen”, Sunday March 13, the teams of France Televisions are interested in the bush of the Rovea raw milk goat cheese born in the hills of Provence. A product to taste naturesavory or sweet.
In the heart of the Massif de l’Etoile, goats are the stars of the region. They give a bush, goat’s cheese, unctuous and light which is the pride of the Provençals. It all starts in the hills of Septèmes-les-Vallons (Bouches-du-Rhone). The goats of Rove walk there and feed there for at least six hours a day. “They need to eat thyme, rosemary, and then they have the right to a little bit of herbs for dessert“, details Julie Dupont Dusaussoygoatherd.
Milking takes place twice a day. Once collected, the milk is heated to 90°. After cooling for a few minutes, add a small amount of white vinegar. Brewing is done by hand. The bush of Rove sells for between 1.30 euro and 1.50 euro per cone. The small quantities produced make it a rare dish, highly prized by consumers and restaurateurs in the region. A chef to cook likes to prepare this cheese in all possible variations. On the menu this game: a panna cotta in the bush of the Rove.
team of the week
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Editor-in-chief
Thomas Horeau
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Deputy editor-in-chief
Régis Poullain and Margaux Manière
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Editor
Anne-Laure Cailler and Paul mescus
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Joker
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The weekend team
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Editor-in-chief
Franck Genauzeau
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Deputy editor-in-chief
Irène Benefice, Willy Gouville and Jean-François Monier
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Editor
Jean Louis Gaudin
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Joker
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