| BROCCIO PASSU |
 Description:
The existence of this
cheese on the Ile de Beaute (the beautiful island) is without doubt as old as
the existence of ewes on the island. Like the people of Corsica it has a strong
personality and is part of this magnificent island’s heritage. The cheese
is produced throughout the island and since 1988 has been a member of the AOC
family. Its profile and characteristics are practically identical to the
Brousse provençale. The Broccio comes in the form of a ball of curd that
has been flattened and presented in a returnable wicker basket, known as "les
canestres", which varies in sizes. Broccio is usually eaten fresh, within forty
eight hours, but if drained and salted it can be ripened like other cheeses.
The ripening of this cheese represent about 15 % of the total production. It is
an unusual cheese in that it is made from lactoserum, that is the whey that is
recuperated after cheese making. One needs 11 litres of milk to obtain the
lactoserum to produce a kilo of Broccio.
Texture:
The pate has a very soft, creamy
and fine texture that will be a delight for all palates.
Taste:
Its
taste is strong and little spicy. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1983 |
| Weight |
 |
500 g |
| Affinage |
 |
2 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
