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
- Instance of
- cheese
- Has part
- whey
- Country
- Corsica
- Area
- 900000
- Country of origin
- Corsica
- Material used
- goat milk
- Image
- Fromages Corse.jpg
Show 4 more facts
- location of creation
- Corse-du-Sud
- total produced
- 410
- product certification
- Protected designation of origin
- Commons category
- Brocciu
Sources (3)
via Wikidata · CC0
~1 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “Brocciu” article, available under the CC BY-SA 4.0 licence.