The art of Brocciu-making with Jean François BRUNELLI, cheese master +Added to my favoriteItem already present

What is evident on meeting Jean-François is his passion and drive – this is a man who is passionate about his work and has been working for several years to educate visitors in the ancestral processes that he uses to make his Bastelicaccia-type cheese and his brocciu, in the purest Corsican tradition in near-century-old copper cauldrons.

Standing in silence in front of him, I watch him give life to the whey, which soon becomes brocciu a few minutes later. He repeats the process from the beginning of November through to the end of June. Brocciu can be enjoyed sweet (in fiadone, donuts, falcelle and ambrucciate) or salty (in omelettes or migliacci). 

Our visit ended with a wonderful tasting of the brocciu and other cheeses... Pure delight!

There are five main types in Corsica: 

Bastelicaccia     

 Sartinese

Venachese

Niulincu

Calinzianincu