Brocciu
Sign in to saveBrocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.
Key facts
- Cheese.name
- Brocciu
- Cheese.image
- 250px
- Cheese.country
- France
- Cheese.regiontown
- Corsica
- Cheese.source
- Sheep/Goat
- Cheese.texture
- Fresh/Soft
- Cheese.aging
- Max. 1 month, usually none
- Cheese.certification
- French AOC 1983
via Wikipedia infobox
Wikidata facts
- Area
- 900000
- Image
- Fromages Corse.jpg
Show 2 more facts
- total produced
- 410
- Commons category
- Brocciu
Sources (3)
via Wikidata · CC0
~1 min read
Article
3 sectionsContents
- See also
- Notes
- References
Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.
Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica.