The Brocciu Corse PDO is a cheese obtained by fresh goat's and/or sheep's whey, in other words by the liquid part of milk which is separated from curd during the production of cheese. The milk must come from flocks.
The production area of Brocciu Corse PDO includes the entire Isle of Corsica and the 2 departments of North Corsica and South Corsica.
The production process of Brocciu Corse PDO has a mythological origin: the legend tells that the recipe of the cheese was passed on to the Corse farmers by Salomon, some millennia ago. Since ancient times, the Corsica had found its main resources in breeding ruminants. The products coming from this work were the essential animal proteins of the traditional diet of the isle. The production methods of Brocciu Corse PDO have been passed down through the generations for more decades.
Brocciu Corse PDO with fresh, soft and velvety paste is white or ivory colour depending on ripening. The weight spans from 250 gr to 3 kg. The flavour is fresh and slightly salted.
Brocciu Corse PDO must be conserved in the refrigerator, stored in its original cheese mould or sealed into a box. It can be eaten both ripe and fresh. In particular, this last is used also to prepare a lot of dishes. The Brocciu Corse PDO is perfect with jams, sugar and brandy, but it is also used in different sweet recipes, as the traditional fiadone, in pasta dishes like cannelloni and soups.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2003
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173 kcal per 100 gr.
10 gr. per 100 gr.
13 gr. per 100 gr.
40 %
4 gr. per 100 gr.
9 gr. per 100 gr.
29,4 - Individual visits per month (average)
1723 - All individual visits
25 12 2016 - Date of publication of this article
