USA weekend mag.

[Undertoad]

(i got this)

http://www.usatoday.com/story/life/w...gifts/4003845/

excerpted from

https://www.inkling.com/read/cooking...-cheese-mousse

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.

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:

Do all the folks who comes from Mississippi and later have a somewhat claim to fame, Do they all suck dicks??

I would have to answer that... yes and no.