Artisan cheese of the month: Brocciu

Soft white Corsican cheese is great in October

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A young white cheese made from sheep or goat’s milk and whey (the liquid remaining after milk has been curdled and strained), brocciu is one of the symbolic foodstuffs of the island of Corsica.

It can be consumed immediately or left to mature for anything between two days and one month.

While it is often used as a ricotta substitute in savoury courses, brocciu is also enjoyed at the end of a meal with a bit of sugar or a splash of local eau-de-vie or some fig jam. It is usually accompanied by a dry white wine.

The cheese gained an Appellation d’Origine Protégée label in 1998.

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