Brocciu

The Corsican Brocciu , or Brocciu , is a French cheese of the Corsica area , profiting from a AOC since the June 10th 1983.

It is a cheese containing ewe's milk or goat's milk with fresh paste, of a weight varying from 250 G to 3 kg. It can also be manufactured starting from goat's milk. He is very appreciated Corsicans who indicate it like their “national cheese”. “Which did not taste any does not know the Island” wrote already Emile Bergerat at the end of the 19th century.

Manufacture

It is manufactured starting from whey (Lactosérum) to which one adds full-cream milk in a proportion varying from 25 to 35%. It is sold either fresh, in its basket of Osier, or refined, during at least 21 days and until several months, under the name of Brocciu passu .

Tasting

Its period of optimal tasting is spread out November at June. It is generally consumed at the end of the meal (sweetened with a drop of aqua vitta) but also enters the composition of many Corsican dishes (Pulenta, Omelet, Cannelloni, vegetables stuffed…) whose Fiadone celebrates it, serves traditional.

Production

The production was of 485 tons for the season 2001-2002 (- 25% since 1996) including 100 tons of farm production (source INRA 2004).

See too

Internal bond

Cannelloni: Receipt using the brocciu

External bond

Corsican Brocciu: role of the INRA in the accompaniment of the Name of controlled origin

Random links: