Flavors of Corsica

Brocciu is a traditional, typically Corsican dairy product which has enjoyed its own protected designation of origin since 1983. To make it, whey remaining from the production of sheep's or goat's milk cheese is heated to between 40 and 50° C and then salt and fresh whole sheep's or goat's milk are added. The mixture is then stirred slowly and heated to about 80° C. After skimming, the brocciu is placed into molds made from rushes or plastic. The resulting cheese is creamy and soft.

Brocciu is made during the period when the sheep and goats are producing milk, from late autumn until mid-summer.

In cooking, fresh brocciu is used as a filling in many vegetable and meat dishes; in pastry-making it is used in tarts and fritters. It can be served on its own for dessert, perhaps sprinkled with sugar and given a splash of the local eau-de-vie.

Brocciu can also be salted and ripened, in which case it is known as brocciu passu. It becomes an ingredient in rustic soups, among other things.