Brocciu, Corsica’s best-known cheese, is an integral part of the island’s culinary heritage. Reflecting the richness of insular terrois, mild and slightly acidic flavours of the young white Brocciu deliver quality and freshness of local produce.
In 1983 Brocciu was awarded an AOC (Appellation d’origine controlée) quality label and in 2003 it was granted an AOP (Appellation d’origine protegée) certification.
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BROCCIU CHEESE PRODUCTION
The secrets and methods of the production of Brocciu have been handed down through generations of Corsica’s shepherds who started making the cheese to avoid the waste of treasured milk.
Firstly, they heat the whey to a temperature of around 38°C, then add the milk- either sheep or goat- and further heat the mixture to about 93°C. Once the soft white mass rises to the top, it gets collected with a skinner and is drained in rush baskets.
The cheese may be consumed immediately but it can also be ripened for a few weeks, then becoming brocciu passu.
The production process begins in November and ends around June when milk becomes less rich. According to AOP regulations, the product must contain at least 40% fat.
BOOK A CULINARY TOUR OF AJACCIO
- Taste mouthwatering Corsican specialties during an exciting culinary tour of Ajaccio, Corsica’s capital city. A local guide will introduce you to artisanal products and dishes away from the tourist traps. Tastings last for up to 3 hours and vegetarians are welcome. Learn more about this gourmet adventure and book your tour here.
BROCCIU IN RECIPES
Brocciu has a strong presence in Corsica’s culinary tradition being an essential ingredient in the preparation of numerous authentic dishes.
It is widely used with pastry recipes such as Fiadone, stuffed into cannelloni and aubergines, or deep-fried as delicious beignets, however, it can also be eaten after a meal accompanied by fig jam or a local liquor.
It’s worth noting that as Brocciu does not contain lactose it can be used as an alternative to a lactose-rich ricotta.
As to food and wine pairing, fresh and lively Corsican whites marry beautifully mild flavours of fresh Brocciu served on a bed of rocket with a drizzle of olive oil.
Best described by the French poet Emile Bergerat-
” celui qui ne connait pas le gout, ne connait pas l’ile – he who has not tasted it, does not know the island “
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2 comments
Where can I buy brocciu? I live in South Florida.
Hello Suzi,
I am not aware of importers of brocciu in the USA unfortunately. I think it may be tricky to have it transported over long distances as it’s a fresh cheese with a short shelf life. I know a few distributors of brocciu for Europe, https://lechariotafromages.fr/, https://fromagerie-du-chateau.com/, you could try to contact them to enquire about delivery options. For cooking, the Italian ricotta might be the closest alternative.
I will try to investigate it further though and if I get some answers I’ll let you know.
All the best,
Karola