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The name ‘brocciu’ relates to the French word ‘brousse,’ which means fresh cheese made from goat or ewe’s milk. Brocciu is a whey cheese served as a lactose-free alternative to Italian – Ricotta. Produced in Corsica, it is considered a national food on the island. The cheese has been awarded AOC quality label.

The cheese is ready for consumption when it gets prepared although it fully ripens between a couple weeks to a month. However, the ideal affinage is 48 hours to one month. When fully ripened, the cheese unfolds a distinctive sweet flavour and an intense milky aroma. The cheese contains 40-50% fat. It pairs well with Beaujolais and Red wine. It’s a main ingredient of vegetable recipes, soups, pastries and omelets.

  • Made from pasteurized cow's or sheep's milk
  • Country of origin: France
  • Region: Corsica
  • Family: Cottage
  • Type: fresh soft, whey
  • Fat content: 40-50%
  • Texture: creamy, crumbly and smooth
  • Rind: rindless
  • Colour: white
  • Flavour: milky, sweet
  • Aroma: sweet

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