French cheese – Brocciu
Brocciu is considered a national food in the Mediterranean island of Corsica. The name is derived from the word “brousse” which means fresh cheese made with goat or ewe’s milk. Brocciu cheese is similar to ricotta in Italy. Brocciu is the only AOC cheese made with whey. The whey is first heated to 95F. The Corsican cheesemaker adds goat or ewe’s milk and heats the cheese again, this time at 194F (90C). The cheese is then drained and the whey is removed as the proteins remain in the cheese. The cheese is ready fresh. Brocciu is better eaten in the two days following the production although it can ripen for 2 weeks to one month. Brocciu is a sweet cheese with a strong smell of milk. Brocciu is an ingredient in many soups, vegetable recipes, omelets, and Corsican pastries. Brocciu is excellent at breakfast with jam or as a dessert.
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