Brocciu

French ewe's milk cheese with whey

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Brocciu

Country of origin| France
Region, town| Corsica
Source of milk| Sheep/Goat
Texture| Fresh/Soft
Aging time| Max. 1 month, usually none
Certification| French AOC 1983
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Brocciu is a Corsican cheese produced from a combination of milk and whey,[1] giving it some of the characteristics of whey cheese. It is produced from ewe's milk.[1] It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.[2]

Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica.[3]

The word brocciu is related to the French word brousse and means fresh cheese made with goat or ewe's milk.

Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F (38 °C) and then ewe's milk is added and further heated to just a bit below 200 °F (93 °C). After heating, the cheese is drained in rush baskets.

The cheese is ready for consumption immediately, although it may be ripened for a few weeks (Corsican: brocciu passu or brocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.[4]

In Corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.[5]

## See also[edit]

* List of cheeses

## Notes[edit]

1. ^ a b Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 44\. ISBN 978-1-4654-4372-4. Retrieved 2021-04-19.
2. ^ "Delicious Corsica: Sampling the best of Corsican cuisine". National Geographic. 8 April 2019. Archived from the original on 13 July 2019. Retrieved 13 July 2019.
3. ^ Gavin, P. (1997). French Vegetarian Cooking. M. Evans. p. 74\. ISBN 978-1-59077-269-0. Retrieved 2021-04-19.
4. ^ "Brocciu Cheese-France: French Cheese Guide".
5. ^ Schapira 1994, p. 14.

## References[edit]

* Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.

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French cheeses

AOC|

* Abondance
* Banon
* Beaufort
* Bleu d'Auvergne
* Bleu de Gex
* Bleu des Causses
* Bleu du Vercors-Sassenage
* Brie de Meaux
* Brie de Melun
* Brocciu
* Camembert
* Cantal
* Chabichou
* Chaource
* Chevrotin
* Comté
* Coulommiers
* Crottin de Chavignol
* Époisses
* Fourme d'Ambert
* Fourme de Montbrison
* Laguiole
* Langres
* Livarot
* Maroilles
* Mont d’Or
* Morbier
* Munster
* Mâconnais
* Neufchâtel
* Ossau-Iraty
* Picodon
* Pont-l'Évêque
* Pouligny-saint-pierre
* Pélardon
* Reblochon
* Rigotte de Condrieu
* Rocamadour
* Roquefort
* Saint-Nectaire
* Sainte-Maure de Touraine
* Salers
* Valençay

Non-AOC varieties|

* Abbaye de Tamié
* Baguette laonnaise
* Bleu de Bresse
* Brie
* Brillat-Savarin
* Cabécou
* Cancoillotte
* Carré de l'Est
* Chaumes
* Clochette
* Délice d'Argental
* Délice de Bourgogne
* Édel de Cléron
* Etorki
* Explorateur
* Faisselle
* Fromage blanc
* Fromager d'Affinois
* Gaperon
* Metton
* Mimolette
* Mont des Cats
* Mottin charentais
* Olivet cendré
* Port Salut
* Raclette
* Rochebaron
* Saint Agur Blue
* Saint-Félicien
* Saint-Marcellin
* Saint-Paulin
* Tomme de Savoie
* Vacherin Mont d'Or
* Vieux-Boulogne

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