Brocciu, Corsica’s best-known cheese, is made from goat’s or ewe’s whey (a by-product of cheesemaking) that has been boiled with whole milk. Sold at local markets in returnable baskets, brocciu is usually eaten within 48 hours of production, but can be ripened if drained and salted. In most recipes, fresh ricotta is a fine substitute, as long as it’s not too salty. Before using fresh brocciu or ricotta, however, strain it in a sieve or cheesecloth for about one hour to remove excess liquid. (The main difference between the two cheeses is that brocciu is tangier and more complex.)