Brocciu facts for kids
Quick facts for kids Brocciu |
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| Country of origin | France |
| Region, town | Corsica |
| Source of milk | Sheep/Goat |
| Texture | Fresh/Soft |
| Aging time | Max. 1 month, usually none |
| Certification | French AOC 1983 |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Brocciu is a special type of cheese from the beautiful island of Corsica, which is part of France. It's made in a unique way, using both milk and a liquid called whey. This gives Brocciu some qualities similar to other "whey cheeses." It's mostly made from ewe's milk. Many people like Brocciu because it has less lactose than some other cheeses, like Italian Ricotta.
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Discovering Brocciu Cheese
Brocciu is made only on the island of Corsica. People there think it's one of their most important foods. Like Ricotta, it's a fresh, white cheese. It often goes well with white wines from Corsica. Many call it "the most famous cheese" on the island.
The name "Brocciu" is related to the French word brousse. It means a fresh cheese made from goat or ewe's milk.
How is Brocciu Made?
Brocciu is made from both whey and milk. First, the whey is gently heated to about 38 degrees Celsius (100 degrees Fahrenheit). Then, ewe's milk is added. The mixture is heated more, to about 93 degrees Celsius (200 degrees Fahrenheit). After heating, the cheese mixture is placed into special rush baskets to drain.
When is Brocciu Ready?
This cheese is usually ready to eat right away! However, it can also be kept for a few weeks to ripen. When it's ripened, it's called brocciu passu or brocciu vechju. The best time to enjoy Brocciu is within 48 hours to one month after it's made.
Brocciu in Corsican Cooking
In Corsican cooking, Brocciu is used in many different dishes. You can find it in everything from main courses to delicious desserts.
