Brocciu

Brocciu

What it is

It is made from the whey left over from Corsica's ewe and goat cheeses: fresh whole milk is stirred in and the pot brought to around 80 °C until the last proteins float up in flakes. It is the only French AOP built out of what other cheesemakers pour away, and it stops altogether when the ewes dry off in summer.

In the kitchen

For a fiadone, beat it smooth with sugar, whole eggs and lemon zest and nothing else — no flour, no cream. Salted, aged brocciu passu is another cheese and will leave the batter grainy.

Goes with

Lemon Egg White sugar Mint Courgette flower Chestnut flour Honey Olive oil

Also used with

Arbutus berry Candied citron Cervione hazelnut Figatellu Lonzu

In season alongside

Pauillac lamb Northern sweet shrimp Nantucket bay scallop Murasaki uni Salsify Acacia honey

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