{"id":1183,"date":"2020-11-20T18:31:14","date_gmt":"2020-11-20T17:31:14","guid":{"rendered":"https:\/\/lamarmitesiffle.com\/?p=1183"},"modified":"2020-11-22T16:29:39","modified_gmt":"2020-11-22T15:29:39","slug":"le-brocciu","status":"publish","type":"post","link":"https:\/\/lamarmitesiffle.com\/index.php\/2020\/11\/20\/le-brocciu\/","title":{"rendered":"Le Brocciu"},"content":{"rendered":"\n

Brocciu ? Rien que le nom, vous y \u00eates d\u00e9j\u00e0… En Corse bien s\u00fbr ! Je suis certaine que vous apercevez les brebis, les ch\u00e8vres, les montagnes et cette couleur magnifique qui vient colorier le ciel de cette \u00eele paradisiaque. D’un coup, nous avons tous envie d’aller \u00e9lever des ch\u00e8vres \u00e9voluant en plein air.<\/p>\n\n\n\n

Revenons au Brocciu, je m’\u00e9vade trop vite ! Je raffole de cet or blanc que l’on peut d\u00e9guster \u00e0 la petite cuill\u00e8re et dans des recettes aussi bien sal\u00e9es que sucr\u00e9es. L’association la plus connue est selon moi celle qui associe le Brocciu aux blettes : Sturzapreti, Bastelle, cannelloni, quiche, tourte… De nombreux plats et desserts traditionnels utilisent ce fromage, d\u00e9licieux h\u00e9ritage des grand-m\u00e8res corses.<\/p>\n\n\n\n

Qu’est-ce que le Brocciu ?<\/h2>\n\n\n\n

C’est un fromage (riche en prot\u00e9ines) fabriqu\u00e9 \u00e0 partir du petit lait (lactos\u00e9rum) recueilli apr\u00e8s l\u2019\u00e9laboration de fromage de brebis ou de ch\u00e8vre. Au cours de la fabrication du Brocciu, on ajoute au petit lait du sel et du lait entier. Il contient au minimum 40 % de mati\u00e8re grasse et 20 % de mati\u00e8res s\u00e8ches. 11 litres de lait sont n\u00e9cessaires pour obtenir assez de lactos\u00e9rum pour fabriquer 1 kg de Brocciu.<\/p>\n\n\n\n

Il peut \u00eatre consomm\u00e9 frais ou affin\u00e9. Dans ce cas, il porte le nom de \u00abBrocciu passu\u00bb. Il existe une version sal\u00e9e nomm\u00e9e le \u00ab\u00a0Brocciu salitu\u00a0\u00bb et une version plus s\u00e8che appel\u00e9e \u00ab\u00a0Brocciu secu\u00a0\u00bb (affinage sup\u00e9rieur \u00e0 4 mois). Le Brocciu se fabrique principalement lors de la p\u00e9riode de lactation des troupeaux, de novembre \u00e0 juin.<\/p>\n\n\n\n

Cette sp\u00e9cialit\u00e9 corse b\u00e9n\u00e9ficie d\u2019une AOC<\/a> depuis 1983 et d\u2019une AOP depuis 1998. C\u2019est le seul fromage d\u2019appellation qui soit \u00e9labor\u00e9 \u00e0 partir de lactos\u00e9rum.<\/p>\n\n\n\n

La diff\u00e9rence avec la brousse<\/h2>\n\n\n\n

La Brousse est un fromage frais au lactos\u00e9rum au lait de vache, de brebis, ou de ch\u00e8vre. Il est typique du Sud-Est de la France dans les r\u00e9gions Occitanie, Provence-Alpes-C\u00f4te d\u2019Azur et Corse.<\/p>\n\n\n\n

Il ne faut donc pas confondre la Brousse avec le Brocciu Corse qui est lui \u00e9labor\u00e9 obligatoirement \u00e0 base de lactos\u00e9rum de brebis ou de ch\u00e8vres \u00e9lev\u00e9es en Corse.<\/p>\n\n\n\n

Le d\u00e9guster<\/h2>\n\n\n\n

L’artisan corse A Filetta m’indique qu’il ne faut pas trop l’aromatiser pour bien d\u00e9guster ses qualit\u00e9s. Par exemple, \u00e9viter l’eau de vie dans les desserts pour laisser le Brocciu s’exprimer compl\u00e8tement.<\/p>\n\n\n\n

Au concours g\u00e9n\u00e9ral agricole, la fromagerie artisanale A Filetta a re\u00e7u plusieurs distinctions pour ses fromages, dont le Brocciu, allant de la m\u00e9daille d’argent \u00e0 celle de l’or en 2018.<\/p>\n\n\n\n

La saison du Brocciu est donc ouverte et c’est ici pour moi l’occasion de cuisiner le c\u00e9l\u00e8bre Fiadone. D\u00e9couvrez la recette de Madame Tamagna<\/a> !<\/p>\n\n\n\n

Remerciements \u00e0 la fromagerie artisanale A Filetta<\/a> pour m’avoir expliqu\u00e9 et partag\u00e9 leur photo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Brocciu ? Rien que le nom, vous y \u00eates d\u00e9j\u00e0… En Corse bien s\u00fbr ! Je suis certaine que vous apercevez les brebis, les ch\u00e8vres, les montagnes et cette couleur magnifique qui vient colorier le ciel de cette \u00eele paradisiaque. D’un coup, nous avons tous envie d’aller \u00e9lever des ch\u00e8vres \u00e9voluant en plein air. Revenons … <\/p>\n","protected":false},"author":1,"featured_media":1184,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[148,28],"tags":[150,149],"yoast_head":"\nLe Brocciu - La marmite siffle<\/title>\n<meta name=\"description\" content=\"Pr\u00e9sentation du Brocciu, fromage Corse AOP, de sa m\u00e9thode de fabrication, de la diff\u00e9rence avec la Brousse. 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