Brocciu AOP à la Plancha — Pan-Seared Fresh Cheese

Corsica, France — restaurant innovation on traditional Brocciu AOP; coastal and inland restaurants; Brocciu AOP season November–June

Fresh Brocciu AOP seared on a hot plancha or heavy cast-iron pan — a technique that transforms the delicate fresh cheese into a preparation with a caramelised golden crust and a molten, steaming interior. The Brocciu is sliced 2cm thick and placed directly on the preheated, ungreased plancha at 180°C for 90 seconds per side until golden. The Maillard reaction on the dairy surface produces a sweet, caramelised note distinct from the fresh flavour. Service: fleur de sel, a thread of Miel de Corse AOP, and a few fresh Mentha leaves. A restaurant technique that demonstrates the range of Brocciu AOP preparation — from raw to cooked. Timing is critical: Brocciu AOP melts completely above 2 minutes on the plancha.

Caramelised dairy sweetness, molten interior, honey-mineral note, Mentha freshness. A dramatic transformation of the island's defining fresh cheese.