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Difference between revisions of "Brocciu Corse aka Brocciu cheese"
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[[Image:Brocciu Corse aka Brocciu cheese.jpg|300px|thumb|right| Brocciu Corse aka Brocciu cheese]] | [[Image:Brocciu Corse aka Brocciu cheese.jpg|300px|thumb|right| Brocciu Corse aka Brocciu cheese]] | ||
===About Brocciu Corse aka Brocciu cheese=== | ===About Brocciu Corse aka Brocciu cheese=== | ||
| − | Brocciu is | + | Brocciu is an [[AOP]] [[cheese]] produced from ewes’ [[milk]]. This is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose. |
| − | Produced on the island of Corsica, Brocciu is considered the national food. Like Ricotta, it is a young white [[cheese]] and is paired frequently with Corsican white wines. | + | Produced on the island of Corsica, Brocciu is considered the national food. Like [[Ricotta]], it is a young white [[cheese]] and is paired frequently with Corsican white wines. |
| − | The word brocciu is related to the French word "brousse" and means fresh [[cheese]] made with goats’ or | + | The word brocciu is related to the French word "brousse" and means fresh [[cheese]] made with goats’ or ewes’ [[milk]]. |
| − | Brocciu is made from whey. First, the whey is heated to a low temperature just a few degrees below 100F and then ewe's [[milk]] is added and further heated to just a bit below 200F. After heating, the [[cheese]] is drained, the whey removed, and the [[cheese]] is finished. | + | Brocciu is made from [[whey]]. First, the whey is heated to a low temperature just a few degrees below 100F and then ewe's [[milk]] is added and further heated to just a bit below 200F. 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 maturation period for Brocciu is 48 hours to one month. | 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 maturation period for Brocciu is 48 hours to one month. | ||
Revision as of 09:21, 20 December 2009
 About Brocciu Corse aka Brocciu cheeseBrocciu is an AOP cheese produced from ewes’ milk. This is notable as a substitute for lactose-rich Italian Ricotta, as brocciu does not contain lactose. Produced on the island of Corsica, Brocciu is considered the national food. Like Ricotta, it is a young white cheese and is paired frequently with Corsican white wines. The word brocciu is related to the French word "brousse" and means fresh cheese made with goats’ or ewes’ milk. Brocciu is made from whey. First, the whey is heated to a low temperature just a few degrees below 100F and then ewe's milk is added and further heated to just a bit below 200F. 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 maturation period for Brocciu is 48 hours to one month.
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