- Brocciu
Brocciu is one of a few available
cheese s produced fromsheep milk . This is notable as a substitute forlactose -rich ItalianRicotta , 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 whitewine s.The word brocciu is related to the French word "brousse" 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 just a few degrees below 100F and then ewe's milk is added and further heated to just a bit below 200F. 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. [ [http://www.cheese-france.com/cheese/brocciu.htm Brocciu Cheese-France: French Cheese Guide ] ]ee also
Broccio Passu
* [http://fr.wikipedia.org/wiki/Brocciu French Wikipedia]References
Wikimedia Foundation. 2010.
