A country of tradition and the valorization of its territory, particularly through its producers and artisans, Corsica, formerly known as the “island of shepherds”, still has a strong tradition of Corsican dairy sheep and goat breeding. A mountain character that is reflected through its heritage. Grazing and transhumance practices have only reinforced this feeling. The unique taste of Corsican cheeses is expressed through the diversity of territories, indigenous breeds and ancestral know-how. Goat or sheep cheese ? You choose !
Breeding practices associated with ancestral know-how
The production of Corsican cheeses and throughout the Mediterranean basin is a cultural and gastronomic heritage not to be missed during your stay on the “island of the shepherds”! Northern Corsica, a tourist destination that can be seen with the eyes but also with the senses of taste. In Corsican cheeses you will find unique and traditional flavors that will make your vacation even more special.
A country of shepherds with its mountains and its maquis, Corsica is home to herds of sheep on its territory in complete freedom raised for centuries by passionate shepherds. Heirs to a unique know-how from their ancestors, they produce sumptuous traditional Corsican cheeses using premium milk. You will like to eat them at the end of the meal, but also as a “spuntinu” (snack) in the middle of the morning accompanied by good fresh bread, a glass of red Corsican wine and a little jam. figs.
What are the main Corsican cheeses ?
During your vacation in Corsica, Corsican affineurs will offer you different kinds of goat’s and sheep’s cheeses with flavors and textures varying depending on the preparation and the maturing time in the cellars. Mainly made with goat’s or sheep’s milk. Corsican cheeses are generally very strong, and more delicate palates might find them spicy.
– Brocciu: A cheese appellation protected since 1983 by an Appellation d’Origine Contrôlée (AOC), and a Appellation d’Origine Protégée (AOP), brocciu is a must in Corsica. This cheese is made from goat’s milk, but also with sheep’s milk. It is used in cooking in traditional Corsican dishes.
–Niulincu. It is produced exclusively in Niolo (hence its name), a historic region in the Haute-Corse department. Made with sheep or goat’s milk, its crust is soft and it matures for three to four months. It has a very strong smell and flavor.
– Bastelicacciu. It is produced in Bastelica, in the department of South Corsica. Unlike niulincu (with washed rind), bastilicacciu is a soft cheese with a natural rind.
–Sartinesu. Produced in Sartene. Sartinesu is a long-life cheese with a dried rind. During aging, which lasts two to seven months, the cheese in the rind becomes much more fragrant.
–Calinzanincu. It is a soft cheese produced in Calenzana and Balagne. Like niulincu, it has a very strong flavor.
