-
The Guardian's 'how to make the perfect' food writer talks to us about cycling, fiction and her favourite French eatery
Felicity Cloake will be speaking at a Franco-English literary festival this month
-
Autumn recipes: peperonata and green tomato chutney
Try these easy autumn condiments, which are great for using up end-of-season produce
-
Do French bakeries charge to slice bread?
Boulangeries are fighting higher costs
Artisan cheese of the month: Brocciu
Soft white Corsican cheese is great in October
A young white cheese made from sheep or goat’s milk and whey (the liquid remaining after milk has been curdled and strained), brocciu is one of the symbolic foodstuffs of the island of Corsica.
It can be consumed immediately or left to mature for anything between two days and one month.
While it is often used as a ricotta substitute in savoury courses, brocciu is also enjoyed at the end of a meal with a bit of sugar or a splash of local eau-de-vie or some fig jam. It is usually accompanied by a dry white wine.
The cheese gained an Appellation d’Origine Protégée label in 1998.
