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Cheese from France, Corsica
Brocciu is a boundary entry, set by heat, not by microbes. Fresh whey left from making sheep or goat cheese is heated slowly over an open flame with salt and up to a quarter of its volume of raw whole milk, until the proteins float up as soft curds at 80–90 °C. It is eaten fresh, or salted and ripened at least 21 days as brocciu passu. Made in 6 steps over 22 days. The longest step, ripen (passu only), takes at least 21 days (Ministère de l'agriculture 2013). Salt is 0.5–1 % (Ministère de l'agriculture 2013).
| Main step | at least 21 daysSet[cdc-broc2015] | Ripen (passu only) |
|---|---|---|
| Temperature | 40–50 °CSet[cdc-broc2015] | Warm, then add salt, milk and water |
| Salt | 0.5–1 %Set[cdc-broc2015] | Warm, then add salt, milk and water |
| Acidity | pH at least 6.2Set[cdc-broc2015] | Collect fresh whey |
| Fresh sheep or goat whey · From rennet-set cheese of Corsican sheep or goats; used within 2 h; pH 6.20 or higher[cdc-broc2015] | |
| Up to 25% of the whey volume | Raw whole sheep or goat milk · Used within 24 h of milking[cdc-broc2015] |
| 0.5–1% of the starting liquid volume | Salt[cdc-broc2015] |
| 15% | Drinking water[cdc-broc2015] |
| Starter | none; the curd is formed by heat and salt, not by a culture |
Total time across the recorded steps: 22 days
What changes: Starting material: sweet whey left from making sheep or goat cheese
The whey must come from rennet-set curd made with milk under 40 h old.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Most whey cheeses, such as Savoy sérac or Sardinian ricotta, are made from whey alone. Brocciu adds salt and raw whole milk during heating, which the specification gives as its defining difference, and it is heated only over an open flame.
Fresh brocciu is a moist, fresh product. The specification lets the packer set its shelf life, so follow the date and storage on the label.
Every number is labelled with how it is known. How this atlas is made
The specification cites Diodorus of Sicily on Corsicans living from milk, honey and meat, and a legend that Solomon gave shepherds the recipe. Writers of 1886 and 1898 called brocciu the national dish of Corsica, made by shepherds in rush baskets. A 1928 US bulletin described it as a Corsican sheep cheese sometimes mixed with sugar and rum. It became an appellation in June 1983, when it was still classed as a dairy product rather than a cheese.
