|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|
Brocciu is a cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese; it produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose.
The word brocciu is related to the French word "brousse" and means fresh cheese made with goat or ewe's milk.
Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F (38 °C) and then ewe's milk is added and further heated to just a bit below 200 °F (93 °C). After heating, the cheese is drained in rush baskets.
- "Brocciu Cheese-France: French Cheese Guide".
- Schapira (1994) p. 14
- Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.
- Juliet Harbutt, World Cheese Book, p. 43.