Brocciu

The cheese

An emblematic fresh cheese of Corsica, AOP Brocciu (pronounced "brotch") is the only AOP cheese made from whey rather than whole milk. From ewe's milk (Corsican) or goat's-milk whey, heated then lightly salted, it is eaten fresh (a few days after making) as a light, airy white mass, very lightly salted, with mild aromas of cream, milk and sheepfold. It is eaten plain with a drizzle of maquis honey or Corsican eau-de-vie, in typical desserts (fiadone — brocciu and lemon cake, pastizzu — Corsican flan), or as a filling for cannelloni, omelettes and chard-leaf fritters. Older and dried, it becomes "brocciu passu", a firm and characterful cheese. The fresh product is seasonal (November to July).