Brocciu cheese, Ricotta’s cousin from Corsica

A Fiadone (‘corsican cheesecake’) recipe on Chocolate & Zucchini last week led me to Brocciu, a corsican cheese which I have not tasted yet whose name is related to the french word "brousse".
Considered by some as a cousin of Ricotta, it is made with Goat or Ewes’ milk, is very rich (between 40 and 50% fat content), sweet and displays a strong milk taste according to the technical sheet on Cheese France which goes in more details about its making, what recipes it can be used for and some wine pairing suggestions. It is considered a food staple on the island of Corsica. Philippe Le Bail, pastry chef at ‘Hotel Belvedere’ in Porto Vecchio came up with a Brocciu sorbet served with rhubarb coulis.