The sheep or goat's milk thousand cheeses Island ?.
At the time where cheese is shown all the attentions, Corsica preserves the quality of its cheese, due to a sheeps' and goats' feed which is pollution-free and particularly healthy. So the milk produced is very rich and has an exceptional quality.
Cheese production :
First of all you cardle the milk with the rennet. The cardled milk is then poured in the grooved moulds, allowing the whey to flow.
After the draining has finished, the obtained cheese is salted and then stored in a cellar where it will be regularly turned over for its maturing.

Brocciu production :
The sheep's or goat's whey collected after cheese draining is brought up to a sufficient temperature. While steering, you join a certain quantity of unskimmed milk. This makes a certain number of lumps come up to the surface. These are collected with a skimmer and poured little by little in moulds. The "brocciu", made up in this way, can be consumed immediately and is used in many mixes and in Corsican pastry, such as the "fiadone".

You can eat it as a dry cheese.
The cheese variety is as large as the number of existing Corsican microregions. Whether it's soft cheese or hard cheese, it generally takes the name of the region where it's produced (Calinzana, Niolu, Venacu), and they all have a different texture, taste and appearance. That's where the name the thousand and one cheeses island comes from.