The Brocciu Corse PDO is a cheese obtained by fresh goat's and/or sheep's whey, in other words by the liquid part of milk which is separated from curd during the production of cheese. The milk must come from flocks
Production Method
The production method starts with a low-temperature heating of fresh whey, which must take place two hours after its achievement. Later, both salt and raw whole milk is added and the temperature grows up to 75-80°C, until the Brocciu Corse PDO appears on the surface of the mix. The cheese maker puts the precious curd, similar to a mousse, more times into the cheese moulds, called Fattoghje or Casgiaghje. This process is fully handmade. This cheese can be eaten immediately after cooking and a quick dripping, which takes place in about two or three hours. It can also be dried and ripened for more weeks, from minimum 21 days. In this case, the cheese is called Brocciu Corse Passu PDO.Appearance and Flavour
Brocciu Corse PDO with fresh, soft and velvety paste is white or ivory colour depending on ripening. The weight spans from 250 gr to 3 kg. The flavour is fresh and slightly salted.Production Area
The production area of Brocciu Corse PDO includes the entire Isle of Corsica and the 2 departments of North Corsica and South Corsica.History
The production process of Brocciu Corse PDO has a mythological origin: the legend tells that the recipe of the cheese was passed on to the Corse farmers by Salomon, some millennia ago. Since ancient times, the Corsica had found its main resources in breeding ruminants. The products coming from this work were the essential animal proteins of the traditional diet of the isle. The production methods of Brocciu Corse PDO have been passed down through the generations for more decades.Gastronomy
Brocciu Corse PDO must be conserved in the refrigerator, stored in its original cheese mould or sealed into a box. It can be eaten both ripe and fresh. In particular, this last is used also to prepare a lot of dishes. The Brocciu Corse PDO is perfect with jams, sugar and brandy, but it is also used indifferent sweet recipes, as the traditional fiadone, in pasta dishes like cannelloni and soups.