Brocciu

A wheel of Brocciu cheese

Brocciu is a traditional Corsican cheese made from a combination of goat's milk and/or sheep's milk. It is considered one of the most famous cheeses of Corsica, and is often compared to ricotta due to its similar texture and production process.

Production

Brocciu is produced by heating the whey left over from the production of other cheeses. The whey is heated to approximately 80°C (176°F), and then fresh milk is added. The mixture is then allowed to curdle, and the curds are collected and drained. The resulting cheese is soft and creamy, with a slightly tangy flavor.

Consumption

Brocciu is a versatile cheese that can be eaten fresh or aged. Fresh Brocciu is often used in a variety of Corsican dishes, including fiadone, a type of cheesecake, and ambrucciata, a pastry filled with Brocciu. It can also be enjoyed on its own, with a sprinkle of sugar or honey.

Cultural significance

Brocciu holds a special place in Corsican culture and is protected by an Appellation d'Origine Contrôlée (AOC) designation, which ensures that only cheese produced in Corsica using traditional methods can be labeled as Brocciu. This designation helps preserve the unique qualities and heritage of the cheese.

Nutritional value

Brocciu is a nutritious cheese, rich in protein and calcium. It is also lower in fat compared to many other cheeses, making it a popular choice for those seeking a healthier option.

Related pages

• Corsican cuisine
• Ricotta
• Cheese