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.