Brousse (from Provençal brousso) is a white and lumpy whey cheese from Provence. It is mostly made of whey from cow, sheep or goat milk.
Brousse can be eaten as it is, or in savory or sweet preparations. It can be seasoned with sugar, honey, jam, fines herbes or orange blossom, or dressed with red fruits coulis or maple syrup.
For the very similar cheese from Corsica, see brocciu.