| In Corsica, the shepherds are true cheese-making craftsmen.
These farm products, manufactured with artisanal means, are made starting from the cow or ewe, goat's milk.
It is the same for the brocciu as one finds in all the areas of the island. It is about a preparation containing heated whey in which full-cream milk coagulated crémeux flakes approximately.
It is consumed January at July, either expenses, powdered with sugar, sprinkled brandy, or incorporated in typical mets like stuffed aubergines, or out of fritters (traditionally divided at the time of the marriages in Corsica of the South) or other pastry makings: falculele, fiadone, sciacci with the orange peel |
