Brocciu

Brocciu is a fresh or ripened whey cheese produced exclusively in Corsica from the whey of goat's and/or ewe's milk, supplemented with whole fresh ewe's and/or goat's milk. It is sold either fresh or in a ripened form. The two protected names are Brocciu Corse and Brocciu, registered as a PDO under file number PDO-FR-0136.

About this designation

Brocciu Corse and Brocciu are protected under the PDO scheme, registered on 21 June 1996 under file number PDO-FR-0136 (eAmbrosia identifier EUGI00000012919). The geographical area of production is the island of Corsica in its entirety. The product is a fresh or ripened whey cheese made from fresh goat's and/or ewe's milk whey, supplemented with whole fresh ewe's and/or goat's milk, with the supplementary milk permitted up to a maximum of 35% of the total volume. The fresh whey is scalded at between 80 and 90 degrees Celsius; the resulting mass is placed in moulds and allowed to drain. The product takes a truncated cone shape. It is sold either fresh or ripened, the ripened form requiring a minimum of 15 days. The applicant group at the time of registration was the Syndicat régional de l'AOC Brocciu, based in Ajaccio. Inspection is carried out by the INAO and the DGCCRF. Labelling must carry the words Appellation d'Origine immediately below the designation Brocciu Corse or Brocciu, together with the INAO logo, the acronym, and the phrase Appellation d'Origine Contrôlée. A national designation of origin was granted by Décret of 10 June 1983.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0136; eAmbrosia identifier EUGI00000012919.
• The supplementary whole milk added to the whey may not exceed 35% of the total volume.
• The product is produced exclusively within Corsica and may be sold either fresh or ripened, the ripened form requiring at least 15 days.
• A national designation of origin was granted by Décret of 10 June 1983, predating EU registration by over a decade.

Tasting notes

Corsican fresh whey-cheese (sheep's or goat's milk whey, traditionally double-heated). Bright white, soft delicate texture, fresh sweet-creamy flavor with subtle whey-tang and characteristic Corsican-flora notes.

HoReCa use

Brocciu is a foundation ingredient of Corsican cuisine, used in preparations including sturzapretti dumplings, fiadone, and ravioli fillings, as well as sweet preparations with honey and chestnut flour.

Packaging

• tub-fresh-250g
• tub-fresh-500g
• tub-fresh-1kg
• basket-fascella-300g
• aged-Passu-vacuum-300g

Seasonality