Brocciu vs Mató
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.
Mató
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Spain
- Place
- Catalonia
Mató is a fresh unsalted cheese from Catalonia in Spain. Makers heat the milk and set it with rennet, thistle, or a sour juice, then drain the curds until they hold a soft shape. The paste is white, moist, and a little grainy, with no rind and almost no salt. It is eaten very young, soon after the curds have drained. The flavor is milky and gently sweet, closer to fresh curd than to an aged wheel.