Brocciu is the sole Corsican dairy product to hold AOC (Appellation d'Origine Contrôlée) status, a distinction awarded in 1983 that restricts production to the island and mandates the use of milk from Corsican-breed sheep (brebis) and goats (cabri). In its fresh form — Brocciu Frais — the cheese is a soft, slightly sweet whey product consumed within days of being made, a characteristic that makes a visit to a working mountain bergerie in the Corsican interior essentially the only reliable way to taste it at its best.
Farms that accept visitors are typically located in three highland zones: the Niolo plateau around Calacuccia in central Haute-Corse, the Alta Rocca uplands south of Zonza in Corse-du-Sud, and the Venaco valley between Corte and Ghisoni. These are functioning bergeries — shepherd's farms where flocks are milked once or twice daily during the production season from November to June. The cheesemaking process involves heating the fresh whey, incorporating a small quantity of whole milk, and allowing the proteins to coagulate. The resulting curd is drained in traditional reed or plastic moulds and the cheese is ready to eat within hours.
A typical visit of two to three hours covers the milking pens, the caseificio (cheese room), a guided demonstration of the Brocciu production steps, and a seated tasting. Fresh cheese is served with chestnut honey, fig preserves, and local charcuterie. Some farms also produce Brocciu Passu, a salted and pressed variant aged for at least 21 days, allowing comparison of the fresh and aged expressions on the same visit.
The Corte tourist office (Place du Palazzu, +33 4 95 46 26 70) and the Ajaccio tourist office maintain current lists of farms accepting visitors, as most bergeries operate on an appointment-only basis and do not maintain public websites. Typical visit costs are €10–€20 per person and include the demonstration and tasting. Farm-direct purchase of fresh cheese, Brocciu Passu, honey, and charcuterie is actively encouraged.
What is included
- Farm tour
- Cheese-making demonstration
- Fresh Brocciu tasting
- Option to buy direct
Good to know
- Operator
- Various family farms — the Corte and Ajaccio tourist offices can provide a current list of farms accepting visitors
Location
Various — enquire at the Corte tourist office: Place du Palazzu, 20250 Corte, +33 4 95 46 26 70
42.3050, 9.1490 View on map
Highlights
- Watching the traditional Brocciu cheese-making process in a working Corsican mountain bergerie
- Tasting fresh Brocciu Frais with chestnut honey and local fig preserves, straight from the draining mould
- Comparing fresh Brocciu Frais and aged Brocciu Passu side by side at farms that produce both forms
- Learning about the AOC regulations and Corsican sheep farming traditions that protect Brocciu's authenticity
- Buying directly from the producer — the most reliable way to bring home genuinely fresh Brocciu
Tips for visiting
- Visit between November and June; the AOC production is tied to the ewes' lactation cycle and fresh Brocciu is simply unavailable outside this window
- Contact the Corte tourist office (Place du Palazzu, +33 4 95 46 26 70) before arrival for an up-to-date list of farms accepting visitors
- Call the farm the day before — bergeries are working operations and the shepherd may be in distant pastures during the day
- Arrive with a light appetite; tasting portions are generous and typically include charcuterie alongside the cheese
- Bring a cool bag and ice packs for transporting fresh Brocciu; the cheese deteriorates rapidly without consistent refrigeration
Frequently asked questions
What is the difference between fresh Brocciu and Brocciu Passu?
Fresh Brocciu (Brocciu Frais) is an unsalted, creamy whey cheese eaten within a few days of production. Brocciu Passu is salted, pressed, and aged for a minimum of 21 days, developing a firmer texture and more pronounced flavour. Both carry AOC status.
Is advance booking required for a Brocciu farm visit?
Yes. Farms are working operations that are not always staffed for walk-in visitors. The Corte or Ajaccio tourist offices can provide a current list of participating farms, and a phone call to the farm at least a day before is strongly recommended.
When is the Brocciu production season?
The AOC production window runs from November to June, corresponding to the natural lactation period of Corsican ewes. Outside this window, only aged Brocciu Passu — produced earlier and stored — may be available at the farm.
Is Brocciu suitable for vegetarians?
Traditional Brocciu uses animal rennet in its production, which means it is not considered strictly vegetarian by some definitions. Visitors with dietary questions should confirm the production method directly with the individual farm.
What does a Brocciu farm visit typically cost?
Most farms charge €10–€20 per person, including a guided demonstration and tasting. Farms also sell fresh cheese, Brocciu Passu, charcuterie, and honey directly; purchases are welcomed and support the farm's income.