|This article needs additional citations for verification. (March 2013)|
|Country of origin||France|
|Source of milk||Sheep/Goat|
|Aging time||Max. 1 month, usually none|
|Certification||French AOC 1983|
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 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. Other Corsican sheep's-milk cheeses are Asco, Brin d'amour (also known as Fleur du Maquis), A filetta, Sarteno and Niolo.