Broccio's Double Life

Kind of like the metamorphosis of the caterpillar to butterfly in ewe's cheese form. Around Springtime, the fresh Broccio begins to appear at the fromageries. Les Halles is probably as close as we're going to get to the source of this cheese if we're not going to quit town for Corsica. It was at Les Halles in Lyon that I first learned about Broccio, which is made by adding milk to the leftover whey from cheesemaking. In fact this cheese is the first AOC protected cheese to be made from recycled whey by adding milk and heating it until the milk's curds rise. The curds are skimmed into baskets where they slowly lose their liquid. Some gets consumed right away, and some gets put up to dry. Broccio, named Brocciu at the source in Corsica's local lingo.

Dried and for sale at Les Halles Lyon