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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.
| 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] |
| Raw whole sheep or goat milkUp to 25% of the whey volume | Used within 24 h of milking[cdc-broc2015] |
| Salt0.5–1% of the starting liquid volume | [cdc-broc2015] |
| Drinking water15% | [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 used within 40 h of the oldest milking.
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
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 |
The specification says only brocciu has salt and raw whole milk added during making, and quotes Mocquot (1983) that Savoy sérac, Jura seret and Sardinian ricotta are made from whey with no milk added. The whey 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. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid unheated fresh soft cheeses such as queso blanco and requesón.
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. It cites a writer of 1886 who called brocciu the national dish of Corsica, made by shepherds in rush baskets. A 1928 US bulletin described broccio as a sour-milk cheese made in Corsica from sheep's milk, 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.
