Brocciu

Brocciu is a Corsican fresh cheese made from a combination of milk and whey, which gives it some of the character of a whey cheese. It is produced from ewe's milk, and the name is related to the French word brousse, meaning a fresh cheese made with goat or ewe's milk. To make it, the whey is first heated gently and ewe's milk is then added and the mixture heated further, after which the curd is drained in rush baskets. Like ricotta it is a young white cheese, and it is notable as a substitute for lactose-rich Italian ricotta because it contains less lactose. It can be eaten immediately, or ripened for a few weeks, when it is called brocciu passu or brocciu vechju, with the ideal affinage lasting 48 hours to one month. It is frequently paired with Corsican white wines. Produced on the island of Corsica, it is considered the island's most representative food and has been described as the most famous cheese in Corsica. In Corsican cuisine it goes into innumerable dishes, from first courses to desserts.