Brocciu
 | This articleneeds additional citations forverification.(March 2013) |
| Brocciu | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Corsica |
| Source of milk | Sheep/Goat |
| Texture | Fresh/Soft |
| Aging time | Max. 1 month, usually none |
| Certification | FrenchAOC1983 |
 Related media on Commons | |
Brocciuis aCorsicancheese produced from a combination of milk andwhey,[1]giving it some of the characteristics ofwhey cheese.It is produced fromewe's milk.[1]It is notable as a substitute forlactose-rich ItalianRicotta,as brocciu contains less lactose.[2]
Produced on the island ofCorsica,brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican whitewines.It has been described as "the most famous cheese" in Corsica.[3]
The word brocciu is related to the French wordbrousseand means fresh cheese made with goat or ewe's milk.
Brocciu is made fromwheyand 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 cheese is ready for consumption immediately, although it may beripenedfor a few weeks (Corsican:brocciu passuorbrocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.[4]
InCorsican cuisine,it is used in the preparation of innumerable dishes, from first courses to desserts.[5]
See also
[edit]Notes
[edit]- ^abHarbutt, J. (2015).World Cheese Book.DK Publishing. p. 44.ISBN978-1-4654-4372-4.Retrieved2021-04-19.
- ^"Delicious Corsica: Sampling the best of Corsican cuisine".National Geographic. 8 April 2019. Archived fromthe originalon 13 July 2019.Retrieved13 July2019.
- ^Gavin, P. (1997).French Vegetarian Cooking.M. Evans.p. 74.ISBN978-1-59077-269-0.Retrieved2021-04-19.
- ^"Brocciu Cheese-France: French Cheese Guide".
- ^Schapira 1994,p. 14.
References
[edit]- Schapira, Christiane (1994).La bonne cuisine corse(in French). Paris: Solar.ISBN2263001778.