Corsican Brocciu is considered to be the cheese that symbolises the island. It is the first piece of produce from Corsica to gain certification. This Corsican cheese represents a special case. After the cheese is made, the whey is recovered and, along with cold milk, is heated to 80-90 °C. Then comes the magical moment when the BROCCIU appears on the surface of the mixture. All the cheesemaker has to do then is use his hands to put the milky mousse into drainers. This traditional Corsican cheese is a special case because it is the only cheese with a PDO that is made with whey. It can be made with ewe’s milk and/or goat’s milk. It is generally ready for consumption immediately (Brocciu frais) but can also be ripened, in which case it is called ”Brocciu passu”.