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Brocciu

Brocciu
Zouzou / CC BY-SA 3.0

  • Made from pasteurized goat's or sheep's milk

  • Country of origin: France

  • Region: Corsica

  • Family: Cottage

  • Type: fresh soft, whey

  • Fat content: 40-50%

  • Texture: creamy, crumbly and smooth

  • Rind: rindless

  • Colour: white

  • Flavour: milky, sweet

  • Aroma: sweet

  • Synonyms: Brocciu AOP, Brocciu AOC

The name ‘brocciu’ relates to the French word ‘brousse,’ which means fresh cheese made from goat or ewe’s milk. This Corsican cheese has been awarded an AOC (Appellation d'origine contrôlée system: Appellation of Controlled Origin) label. Brocciu is a whey cheese served as a lactose-free alternative to Italian – Ricotta. Produced in Corsica, it is considered a national food on the island. 

The cheese is ready for consumption when matured, although it fully ripens between a couple of weeks to a month. However, the ideal affinage is 48 hours to one month. The cheese unfolds a distinctive sweet flavour and an intense milky aroma when fully ripened. The cheese contains 40-50% fat. It pairs well with Beaujolais and Red wine. It’s the main ingredient of vegetable recipes, soups, pastries and omelettes.

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