Brocciu

Brocciu is a cheese made from sheep or goat milk in the Mediterranean island of Corsica. It is a key ingredient in many traditional Corsican dishes and is considered a national food of the island.

History

The origins of Brocciu are believed to date back to the time of the Ancient Romans, who introduced sheep farming to Corsica. The cheese is traditionally made during the winter months when the milk is richest.

Production

Brocciu is made from the whey left over from the production of other cheeses. The whey is heated and then left to cool. The curds that form on the surface are skimmed off and placed in a mould. The cheese is then left to drain for 24 hours.

Characteristics

Brocciu is a fresh cheese, similar in consistency to ricotta. It has a creamy, delicate flavor with a slight tang. It can be eaten on its own, used in cooking, or served with honey for dessert.

Uses

Brocciu is used in a variety of Corsican dishes, including the savory pastry fiadone, the pasta dish sturzapreti, and the dessert fritelli. It can also be used in place of ricotta in many recipes.

Recognition

In 1983, Brocciu became the first Corsican cheese to receive an Appellation d'Origine Contrôlée (AOC) designation, which recognizes the unique characteristics and quality of the cheese.

See also

• List of sheep milk cheeses
• List of goat milk cheeses

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