https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Broccio_Passu_cheeseBroccio Passu cheese - Revision history2026-05-03T18:56:08ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Broccio_Passu_cheese&diff=232660&oldid=prevChef at 17:49, 20 July 20142014-07-20T17:49:39Z<p></p>
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[[Image:Broccio Passu cheese.jpg|thumb|300px|right|Broccio Passu cheese]]<br />
Broccio Passu is an unpasteurised, fresh, [[AOC]], [[Ewes' milk cheese|ewes' milk cheese]] from Corsica where it has been produced since 1988. It comes in the form of a ball of [[Curd|curd]] that has been flattened and presented in a returnable wicker basket, known as "un canestre", which varies in size. It is usually consumed within 48 hours, but if drained and [[Salted|salted]] it can be matured like other cheeses (usually at least 2 weeks). It is an unusual [[Cheese|cheese]] in that it is made from the [[Whey|whey]] that is recuperated after [[Cheese making|cheese making]]. One needs 11 [[Litres|litres]] of [[Milk|milk]] to obtain the whey to produce 1 kilo of cheese.<br />
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It has a strong and slightly spicy.flavour, with a very soft, creamy and fine texture that will be a delight for all palates. It generally weighs about 300g and is produced in the spring and summer.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:French cheeses]]<br />
[[Category:Corse cheeses]]<br />
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