Bruzzu

Bruzzu is a traditional Corsican dish made from sheep or goat milk. It is a type of cheese that is often consumed fresh, but can also be aged for a more intense flavor. Bruzzu is a staple in the diet of many Corsicans and is often used in a variety of dishes, from appetizers to desserts.

History

The production of Bruzzu dates back to ancient times, when the island of Corsica was inhabited by the Torreans, a prehistoric civilization. The Torreans were known for their pastoral lifestyle, which included the raising of sheep and goats. The milk from these animals was used to produce Bruzzu, a practice that continues to this day.

Production

Bruzzu is produced by curdling the milk of sheep or goats with rennet, a substance derived from the stomachs of these animals. The curdled milk is then drained and pressed into molds, where it is left to age. The aging process can last anywhere from a few days to several months, depending on the desired flavor and texture.

Culinary Uses

Bruzzu is a versatile cheese that can be used in a variety of dishes. It is often served fresh, with a mild, creamy flavor that pairs well with fresh fruits and vegetables. When aged, Bruzzu develops a stronger, more robust flavor that is ideal for use in cooked dishes, such as lasagna or risotto. It can also be grated and used as a topping for pasta or pizza.

Cultural Significance

In Corsica, Bruzzu is more than just a food item - it is a symbol of the island's rich cultural heritage. The production of Bruzzu is a time-honored tradition that is passed down from generation to generation, and the cheese itself is often featured in local festivals and celebrations.

See Also

• List of Corsican dishes
• List of cheeses

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