|This page uses content from Wikipedia. The original article was at Brocciu. The list of authors can be seen in the page history. As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).|
Production of BrocciuEdit
Brocciu is made from whey. First, the whey is heated to a low temperature of just a few degrees below 100 °F and then ewe's milk is added and further heated to just a bit below 200 °F. After heating, the cheese is drained, the whey removed, and the cheese is finished.
Serving of BrocciuEdit
the cheese is ready for consumption immediately, although ripening is acceptable between perhaps a couple weeks to a month. However, the ideal affinage time for Brocciu is 48 hours to one month. Other Corsican sheep's-milk cheeses are Asco, Brin d'amour (also known as Fleur du Maquis), A filetta, Sarteno and Niolo.