Brocciu vs Cacioricotta
Brocciu
Facts
- Milk
- Sheep
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- France
- Place
- Corsica
Brocciu is a fresh whey cheese from Corsica, in France. It is made from the whey of ewe's milk cheesemaking, with whole ewe's milk added back in, so it is richer than whey alone. The paste is white, soft, and moist, and it is drained in baskets. Corsican cooks treat it as a daily ingredient, not only as a cheese for a board. Fresh brocciu is the usual form, and a drier ripened form is known as brocciu passu.
Cacioricotta
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
Cacioricotta is an Italian cheese whose name joins cacio, a cheese, with ricotta. The make uses whole milk and a high heat, then rennet, so the curd keeps proteins that a simple whey ricotta and a simple rennet cheese would split apart. Fresh pieces are white, soft, and lightly sweet or gently salty, with no real rind. The surface may show the weave of the basket used to drain them. It is a country cheese eaten soon after making or kept until it dries.