Английская Википедия:Brocciu
Шаблон:Short description Шаблон:More citations needed Шаблон:Infobox cheese Brocciu is a Corsican cheese produced from a combination of milk and whey,[1] giving it some of the characteristics of whey cheese. It is produced from ewe's milk.[1] It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.[2]
Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica.[3]
The word brocciu is related to the French word brousse and means fresh cheese made with goat or ewe's milk.
Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below Шаблон:Convert and then ewe's milk is added and further heated to just a bit below Шаблон:Convert. After heating, the cheese is drained in rush baskets.
The cheese is ready for consumption immediately, although it may be ripened for a few weeks (Шаблон:Lang-co or brocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.[4]
In Corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.Шаблон:Sfn
See also
Notes
References
- ↑ 1,0 1,1 Ошибка цитирования Неверный тег
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- Английская Википедия
- Whey cheeses
- Sheep's-milk cheeses
- French cheeses
- Corsican cuisine
- French products with protected designation of origin
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