Trish Deseine

Brocciu Corse au miel

Corsican brocciu with honey

Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

Brocciu is the most famous Corsican cheese, made from unpasteurised goat’s or sheep’s milk and, when young, is similar to Italian ricotta. Eaten fresh with jam or honey it can be the cheese course or dessert. If you can find some, Corsican woodland honey (miel du maquis Corse) is perfect here, of course.

Ingredients

  • 1 brocciu cheese (about 200 g), well chilled and removed from its mould
  • 4-5 tablespoons good

Method

Cut the cheese into slices and drizzle with honey. Serve with crusty pain de campagne.