Patrick Oconnell
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it characteristics similar to those of whey cheese. It is made from ewe's milk and is often used as a substitute for lactose-rich Italian Ricotta. It is considered the island's most representative food and has been described as the most famous cheese in Corsica. But what does it taste like?
| Characteristics | Values |
|---|---|
| Colour | Bright white |
| Texture | Creamy, almost mousse-like, slightly grainy |
| Taste | Mild, slightly acidic, a little sour, fresh milk, light taste of goat's or ewe's cheese |
| Pairing | Corsican white wines, Beaujolais, Red wine |
| Fat Content | 40-50% |
| Type | Whey cheese |
| Lactose | Less lactose than Italian ricotta |
| Ripening | 2-3 weeks |
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What You'll Learn
Brocciu is a traditional Corsican cheese
Produced on the island of Corsica, brocciu is considered the island's most representative food and has been described as "the most famous cheese" in Corsica. It is a young, white cheese that is frequently paired with Corsican white wines, such as Vermentino. Brocciu has a bright white, creamy, and almost mousse-like appearance when fresh. It can be consumed immediately or ripened for a few weeks, after which it becomes "brocciu passu" and develops a light, dry, streaked, ivory-coloured rind.
The production of brocciu begins in November and ends around June when the milk becomes less rich. It is made by heating the whey to just below 100°F (38°C) and then adding ewe's milk, which is heated to just below 200°F (93°C). The cheese is then ladled into a mould, traditionally a cane basket called a "caciagia" or, more recently, a plastic cheese basket.
Brocciu is a versatile ingredient used in both traditional and contemporary Corsican cuisine. It is an essential ingredient in numerous Corsican dishes, including vegetable recipes, soups, pastries, and omelettes. The cheese has a mild, milky flavour and a creamy, soft texture. It is also known for being a substitute for lactose-rich Italian ricotta, as brocciu contains less lactose.
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It is made with a mixture of goat's or ewe's milk and whey
The name "brocciu" is related 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. It is a whey cheese served as a lactose-free alternative to Italian ricotta.
Brocciu is produced from ewe's milk and is notable as a substitute for lactose-rich Italian ricotta, as brocciu contains less lactose. It is produced on the island of Corsica and is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines, such as Vermentino. It has been described as "the most famous cheese" in Corsica.
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 develops a distinctive sweet flavour and an intense milky aroma when fully ripened. The cheese contains 40-50% fat. It is the main ingredient in many Corsican vegetable recipes, soups, pastries, and omelettes.
Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F (38 °C), and then ewe's milk is added and further heated to just below 200 °F (93 °C). After heating, the whey is gathered and heated to nearly boiling until a creamy foam forms on the surface. The cheese is then ladled into a mould, traditionally a cane basket called "caciagia" or, more recently, plastic cheese baskets.
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It is a young, white cheese with a short shelf life
Brocciu is a young, white cheese with a short shelf life. It is produced from ewe's milk and whey, although some varieties are made with goat's milk. The cheese is ready for consumption when matured, although it fully ripens between a couple of weeks to a month. The ideal affinage is 48 hours to one month.
Brocciu is a traditional Corsican cheese, considered the island's most representative food. It is produced on the island of Corsica and is an integral part of the region's culinary heritage. 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.
As a young cheese, brocciu has a mild and slightly acidic flavour, with flavours of fresh milk and a very light taste of ewe's or goat's cheese, depending on the type of whey used. Its texture is slightly grainy but very creamy and soft, almost mousse-like. When consumed fresh, brocciu has no rind. However, after a maturation period of about two to three weeks, a light, dry, streaked, ivory-coloured rind forms, and the flavour becomes more pronounced.
The short shelf life of brocciu makes it difficult to transport over long distances. It is typically sold fresh but can also be enjoyed mature, in which case it is called "brocciu passu". The cheese is often paired with Corsican white wines, such as Vermentino, and is used in various dishes, including vegetable recipes, soups, pastries, and omelettes.
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It has a distinctive sweet flavour and a milky aroma
Brocciu is a traditional Corsican cheese made with a combination of milk and whey, giving it characteristics of whey cheese. It is produced from ewe's milk and is considered a national food on the island. The cheese is ready for consumption immediately, but it can also be ripened for a few weeks to become brocciu passu. When fully ripened, brocciu has a distinctive sweet flavour and a milky aroma.
The production process of brocciu begins in November and ends around June when the milk becomes less rich. The cheese is made by heating the whey to just a few degrees below 100°F (38°C) and then adding ewe's milk, which is heated to just below 200°F (93°C). The cheese is then ladled into a mould, traditionally a cane basket called a "caciagia" or, more recently, a plastic cheese basket.
Brocciu has a bright white, creamy, and almost mousse-like appearance when fresh. After a maturation period of about two to three weeks, a light, dry, streaked, ivory-coloured rind forms, and the flavour becomes more pronounced. The cheese has a slightly grainy yet very creamy and soft texture. The taste is very mild with a slight sourness and flavours of fresh milk, depending on the type of whey used.
Brocciu is an essential ingredient in numerous Corsican dishes and is often paired with Corsican white wines, such as Vermentino. It is also used in vegetable recipes, soups, pastries, and omelettes.
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It pairs well with Corsican white wines, especially Vermentino
Brocciu is a traditional Corsican cheese made with a combination of milk and whey, typically from a goat or ewe. It is considered the island's most famous and representative food, with a distinctive sweet flavour and a milky aroma. The cheese is often consumed fresh, when it is bright white, creamy, and almost mousse-like in texture. However, it can also be ripened for a few weeks, during which a light, dry, ivory-coloured rind forms, and the flavour becomes more pronounced.
When it comes to wine pairings, Brocciu is commonly paired with Corsican white wines, especially Vermentino. The mild, slightly acidic flavours of young Brocciu complement the fresh and lively qualities of Corsican white wines, creating a harmonious combination. The cheese is often served on a bed of rocket, with a drizzle of olive oil, to enhance its delicate flavours.
The pairing of Brocciu with Corsican white wines, such as Vermentino, highlights the region's culinary heritage and showcases the versatility of this traditional cheese. The mild and creamy characteristics of young Brocciu balance beautifully with the crisp and vibrant notes of Vermentino, resulting in a delightful sensory experience.
In addition to its affinity for Corsican white wines, Brocciu is also known to pair well with Beaujolais and Red wine. Its versatility as an ingredient in various dishes, including vegetable recipes, soups, pastries, and omelettes, further enhances its reputation as a staple in Corsican cuisine.
The ideal maturation period for Brocciu is generally considered to be between 48 hours to one month. During this time, the cheese develops its full range of flavours, from mild and creamy when fresh to more intense and pronounced as it ripens. The production process, passed down through generations of Corsica's shepherds, contributes to the unique character of this cheese.
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Frequently asked questions
Brocciu is a mild and slightly acidic fresh cheese with a light taste of goat's or ewe's milk, depending on the type of whey used. It has a creamy and almost mousse-like texture.
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.
Yes, Brocciu is a Corsican substitute for lactose-rich Italian Ricotta as it contains less lactose.
Brocciu can be consumed immediately but it can also be ripened for a few weeks, after which it is called 'Brocciu Passu'. The ideal affinage is between 48 hours to one month.
When fully ripened, Brocciu develops a distinctive sweet flavour and an intense milky aroma. The cheese also becomes firmer and its taste becomes more pronounced with maturation.
