Brossat cheese

This fresh cheese is a delicacy from the Principality's agricultural and livestock world that, with time, has become a traditional dessert that can be enjoyed with honey, sugar, jam and even aniseed.

It can also be found in many areas of our surrounding region, as well as in the Balearic Islands (Majorca and Minorca) and in various regions of southern Catalonia, such as the Ports de Beseit, Alt Maestrat and Terres de l'Ebre. These areas call it brull and use it to make cakes with different flavours (cinnamon, mint, etc.).

The recipe with brossat that we’re sharing here is a traditional one featuring cardoon. This is a wild plant that’s easy to find and is similar to an artichoke (in fact, it’s also known as artichoke thistle). Its blue stamens are the part we’ll use for the brossat.

In some places it’s sold fresh. It’s a product that’s easy to digest and contains B vitamins and high-quality proteins.
 

Method:

Bring the milk to the boil and then allow to cool slightly. The night before making your cheese, soak the cardoon in water overnight. The following day, remove the cardoon from the water and chop very finely. Strain so that all the juice comes out and add everything to the milk. Stir well and set aside to cool. When cool, strain. Serve with sugar or honey; it is very mild. It turns out even better if you use sheep’s milk.

Ingredients for the brossat:

- 50 g of cardoon
- 2 liters of milk