Brocciu, the flagship product of the Isle of Corsica, is available from October to May. This cheese is made from sheep whey, offering a delicate and creamy texture. In summer months, brousse, made from milk powder, takes over. The ingredients are simple and high-quality, including sheep whey, raw sheep's milk (EU origin), and salt. The container holds 500 g of this artisanal delight from Fromagerie Pierucci, founded in 1912 by Francesca Pierucci. Located south of Bastia, this family-run cheese factory is committed to preserving Corsican culinary heritage by collaborating with about sixty local farms for milk collection. Ideal for tasting as an appetizer, on bread, or as a dessert, brocciu is a must-try in Corsican gastronomy. Good storage, keep refrigerated and consume quickly after opening.