What is Brocciu?
A fresh whey cheese from Corsica, made from the whey of sheep’s or goat’s milk with some whole milk added, then heated to precipitate the proteins. Produced between November and June, when the flocks are in milk. Available fresh (brocciu frais) or lightly aged for at least 21 days (brocciu passu). Central to Corsican cuisine, it is used in both sweet and savoury dishes.
Taste, aroma, and texture
Fresh version: very soft, moist, light, and slightly grainy, melting immediately on the palate and easily spoonable. Aged version (passu): firmer, drier, and more crumbly. Fresh Brocciu has no rind; passu develops a thin natural rind.
Lactic notes are strongly dominant, exceptionally fresh and clean. Faint herbal and animal notes carry a delicate echo of the Corsican maquis — wild herbs and aromatic plants. Fruity, earthy, and smoky notes are barely perceptible.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Brocciu, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Used in Corsican pastries, cakes, and sweet tarts.
- Served fresh with honey, fruit, or chestnut jam.
- Added to omelettes, savoury pies, or stuffed vegetables.
- Used in pasta fillings or light cheese spreads.
What pairs with Brocciu?
Classic serving companions from the Cheesepedia catalog.
- Grissini
- Butter Cracker
- Salted Cracker
- Whole Wheat Cracker
- Sesame Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for BrocciuStory and origin
Central to Corsican food culture for centuries and referenced in traditional songs, poetry, and literature. The cheese is deeply tied to the pastoral traditions of Corsican shepherds, who moved their flocks seasonally between mountain and coastal pastures. It received PDO status in 1983, becoming the first Corsican food product to receive this protection.
Storage and serving
- Store in the fridge, sealed or in an airtight container.
- Air travel: not ideal; suitable only if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
