Brocciu Corse
Brocciu
Name of Group of Producers
Maison de I'Agriculture, avenue Noël Franchini, 19, B.P. 319
20999 Ajaccio, B.P. 104, 20250 Corte
51 rue d'Anjou 75008 PARIS
Tel: (33 1) 53 89 80 00
Fax: (33 1) 53 89 80 60
Fresh or ripened whey cheese made from fresh goat's and/or ewe's milk whey supplemented with whole fresh ewe's and/or goat's milk; truncated cone shape weighing between 500 and 1500 grams at the mould's filling.
Geographical area: Corsica.
Corsica has had a solid tradition of herding and cheesemaking since time immemorial. There are few written traces of this basically oral tradition on Corsica. Still, some late 19th-century writings attest to the qualities of brocciu, which is considered a national food.
The production of brocciu is traditionally a way of disposing of the whey generated by goat's or ewe's milk cheesemaking. The fresh whey is topped up with whole ewe's and/or goat's milk (a maximum of 35% of the total), then scalded at between 80 and
90χΟ. The resulting mass is then placed in moulds and allowed to drain. It is sold either fresh or ripened (at least 15 days).
