This cheese is known as Broccio in France and Brocciu in Corsica, and is similar to Ricotta. The commonest variety is eaten when fresh and moist, and is often used for omelette fillings.

The cheese is made of either goat's or sheep's milk, always unpasteurised. The curds are drained of their whey in woven baskets, some plain, and some salted and kept for up to six months.

The cheese has a mild sweet flavour and the aroma is of milk. Fat content ranges from 40% through 51%

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