Brocciu

1. History

The brocciu is an ancient Corsican cheese, made since the origins of livestock farming around 10,000 years ago. Legend tells of a cruel ogre from casa di l'urcu who terrorized shepherds by stealing their flocks, but they captured him and traded his life for the cheese recipe before executing him. Another oral tradition credits King Solomon with revealing it to Corsican shepherds, highlighting its mythical role in island cuisine.

2. Physical characteristics

Brocciu is a whey cheese from the leftover whey of Corsican ewes and/or goats, with a soft and creamy texture. It comes in loaves from 250 g to 3 kg, containing 45% fat content. Fresh, it's eaten soon; when dry-salted and aged, it becomes brocciu passu.

3. Taste profile

Brocciu has mild, low-acidity flavors with pronounced sheep's milk aromas. Its creamy, melting texture makes it a fresh delight, akin to Italian ricotta. When aged, it intensifies while remaining delicate.

4. Production zone and period

Produced exclusively in Corsica, in Corse-du-Sud (2A) and Haute-Corse (2B) departments, from November to June during lactation. It requires 11 liters of ewe's milk per kg. Its production valorizes recooked whey, traditionally discarded elsewhere.

5. Certification

Brocciu has held AOC status since 1983 and AOP since 2003, as Corsica's first certified livestock product. It's the only AOP whey cheese. Specifications mandate local raw materials.