Brocciu

This traditional Corsican cheese has the distinctive feature of being made with whey instead of milk. It is most often sold fresh, but can also be enjoyed mature, in which case it is called « Brocciù Passu ». The whey is gathered after the manufacture of a goat’s and/or ewe’s cheese and heated nearly to boiling, until a creamy foam forms on the surface.
The cheese is ladled into a mold, traditionally a cane basket called « caciagia » or, increasingly often, plastic cheese baskets. The term « broccio » is derived from « brousser » which means « to beat » or « to whip ». The cheese has had a registered designation of origin (AOC) since 1983 and a protected designation of origin (AOP) since 1996.

Fresh Brocciu has no rind. It is bright white, creamy and almost mousse-like. As for Brocciu Passu, after a maturation period of two to three weeks, a light, dry, streaked, ivory-colored rind forms. The paste becomes firm and the goat’s or ewe’s cheese taste becomes more pronounced with maturation.

The taste is very mild and only a little sour with flavors of fresh milk and a very light taste of ewe’s or goat’s cheese, depending on the type of whey used. Its texture is slightly grainy but very creamy and soft.