Brocciu

Brocciu {also known as Brotzu) is a whey cheese produced from or . This is notable as a substitute for -rich Italian Ricotta, as brocciu does not contain lactose.

Produced on the island of, Brocciu is considered the national food. Like Ricotta, it is a young white cheese and is paired frequently with Corsican white wines.

The word brocciu is related to the French word "brousse" (which is in fact the name of a similar cheese made in ) and means fresh cheese made with goat or ewe's milk.

Production of Brocciu
Brocciu is made from whey. First, the whey is heated to a low temperature of just a few degrees below 100 °F and then ewe's milk is added and further heated to just a bit below 200 °F. After heating, the cheese is drained, the whey removed, and the cheese is finished.

Serving of Brocciu
the cheese is ready for consumption immediately, although is acceptable between perhaps a couple weeks to a month. However, the ideal affinage time for Brocciu is 48 hours to one month. Other Corsican sheep's-milk cheeses are, Brin d'amour (also known as Fleur du Maquis), A filetta, and.