Brocciu
Corsican cheese
Brocciu (French pronunciation: [bʁɔtʃiu] ) is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian ricotta, as brocciu contains less lactose.
Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica.
The word brocciu is related to the French word brousse and means fresh cheese made with goat or ewe's milk.
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 a bit below 200 °F (93 °C). After heating, the cheese is drained in rush baskets.
The public source identifies “Brocciu” as corsican cheese. This brief keeps that definition visible, then builds a research path around Brocciu, Corsican and cheese.
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This entry incorporates text from “Brocciu” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.