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Cheese-France, french cheese guide

Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 
Other sites:
French Wine Guide
Cuisine-France

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cheese france french cheese guide

Brocciu

brocciu  
Region Milk Type

Corsica

Goat or Ewe

Fresh

Fat Grade Affinage
40-50% AOC 48 hours to 1 month
 

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About Brocciu: Brocciu is considered a national food in Corsica, an island off the Cote d'Azur. Brocciu is derivated from the word "brousse" which means fresh cheese made with goat or ewe's milk. Brocciu cheese is similar to ricotta in Italy.

Brocciu making: Brocciu is the only AOC cheese made with whey (lactosérum). The whey is first heated at 95F. The Corsican cheesemaker adds goat or ewe's milk and heats the cheese again this time at 194F (90C). The cheese is then drained. The whey is usually removed as the proteins remain in the cheese. The cheese is ready fresh.

Tasting Brocciu: Brocciu is better eaten in the two days following the production although it can ripen 2 weeks to one month. Brocciu is a sweet cheese with a strong smell of milk

Tasting advices: Brocciu is an ingredient in many soups, vegetable recipes, omelets, and pastries made in Corsica. Brocciu is excellent at breakfast with jam or as a dessert.

Brocciu and wine: Beaujolais or Corsican red wines (French Wine Guide)

More French Cheeses: Ossau Iraty, Crottin de Chavignol

 

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Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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