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

Produced on the island of Corsica, 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 Provence) 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 ripening is acceptable between perhaps a couple weeks to a month. However, the ideal affinage time for Brocciu is 48 hours to one month.[1] Other Corsican sheep's-milk cheeses are Asco, Brin d'amour (also known as Fleur du Maquis), A filetta, Sarteno and Niolo.