Leave a comment

Let’s Talk Brocciu


Photo by: Thinkstock

The waitress doesn’t like me. For days, I’ve tried to work up the nerve to ask someone to sit with me and share a plate of brocciu, a creamy ewe’s-milk cheese unique to Corsica. But at every turn, I find the people as stoic and rugged as their landscape. It’s the same treatment here above the port of Centuri. Yet, behind this woman’s icy facade, I think I detect some compassion. “Would you join me for a bite?” I ask. She turns away. It’s a touchy subject, cheese.

Brocciu is no run-of-the-mill foodstuff. It’s made from the milk of sheep that graze freely in highlands rich in plants like asphodel and lentisk, as well as rosemary. It’s earned a culinary stamp of approval usually reserved for fine wine. Since arriving in Corsica, I’ve eaten it in omelets and desserts. I’ve even tasted the sacred stuff in a farmhouse soup. Always alone. I’ve yet to eat it with an islander. Nobody will even talk about it.

“Is there a brocciu maker here?” I ask. My query earns me a silent stare.

Read Colin Barracloug’s adventure to talk Brocciu here.


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: