Even though the Corsicans incorporate it into many different recipes, brucciu, known as ?the king of Corsican cheeses?, is not really a cheese.
It is, in fact, a fresh, creamy cottage cheese made using whey, which is then mixed with pure ewe's or goat's milk. It can be enjoyed fresh, as an out-of-season dessert (i.e.: from autumn to spring), or preserved with salt and used later as a filling or topping for all sorts of things: omelettes, ravioli, doughnuts, pies, artichokes and fish.
Like feta, bruccio is ideal as an accompaniment to an aperitif. A few prunes, some bacon and some bruccio make for some tasty brochettes!
Like many fresh cheeses, bruccio can be use in many recipes. With fish, it is a pure delight!