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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 AOC, Brocciu AOP

The name ‘brocciu’ relates to the French word ‘brousse,’ which means fresh cheese made from a mixture of goat's or ewe's milk and whey. 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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