Cheeses and Brucciu

Authenticity and Traditions

The Tundera with the Forbici(shears)
[Ph. Desjobert]

The Shepherds and their Flock After a long decline due to the population drain of the countries to the profit of towns, and above all of the mainland where liberal careers, Public services and Army attracted many young Corsican, the pastoral tradition, which is the link of this people of mountain dwellers, knows today a real revival which with hapiness harmonize ancestral gestures and real enterprising mind. Thanks to these flocks of goats notably in the regions of Venaco, of Calenzana and of the Niolo, or of ewes in the Alta Rocca, the eastern plain, the Gravona, or the Taravo, Corsica products and markets about twelve varieties of cheeses - with soft or pressed paste - the ones as well typical as the others.

Goat [Ph. Desjobert]

The Brucciu

It is as an artist that the shepherd makes the brucciu : after the milking, the milk is "broken" by the addition of a fragment of dried ewe's stomach.
The whey is then collected, with a third of pure milk added and heated up on wood fire until the mixing clouds and then large flakes appear in the cauldron, they are called "flower of the milk" which is picked with a skimmer to be delicately put down in cake pans made with plain plastic and not in rush of rivers like formerly.

Flock of Goats [Ph. Desjobert]

This delicate dish will nevertheless make the delights of every tastes: nature watered with a few drops of brandy, under the form of an omelette with mint, delicately slipped into pies with herbs or onions, being served with a slice of pulenta (chestnut flour), or under the form of cakes - Fiadone - where the lemon sublimates its flavor and of fritters - Fritelle - that guests of every marriages or other family gatherings choose first.

Product which is marvellously unctuous, the brocciu is in favor with all kinds of stuffings : meats, fishes, pasta, artichokes or other vegetables "are fond of it".

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