Brocciu

Region Milk Type Corsica Goat or Ewe Fresh Fat Grade Affinage 40-50% AOC 48 hours to 1 month

 

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About Brocciu: Brocciu is considered a national food in Corsica, an island off the Cote d'Azur. Brocciu is derivated from the word "brousse" which means fresh cheese made with goat or ewe's milk. Brocciu cheese is similar to ricotta in Italy.

Brocciu making: Brocciu is the only AOC cheese made with whey (lactosérum). The whey is first heated at 95F. The Corsican cheesemaker adds goat or ewe's milk and heats the cheese again this time at 194F (90C). The cheese is then drained. The whey is usually removed as the proteins remain in the cheese. The cheese is ready fresh.

Tasting Brocciu: Brocciu is better eaten in the two days following the production although it can ripen 2 weeks to one month. Brocciu is a sweet cheese with a strong smell of milk

Tasting advices: Brocciu is an ingredient in many soups, vegetable recipes, omelets, and pastries made in Corsica. Brocciu is excellent at breakfast with jam or as a dessert.

Brocciu and wine: Beaujolais or Corsican red wines (French Wine Guide)

More French Cheeses: Ossau Iraty, Crottin de Chavignol

 

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