There is no cow's milk in Corsica. Dairy cows would not survive the arid conditions. You'll only see suckler cows (generally small in size). The reputation of Corsican cheese comes from certain maturing methods that lead to very strong products.

Try the extreme experience of "Calinzanincu"! A very pungent cheese from the village of Calenzana that could be sweetened with fresh figs or wholemeal bread soaked in water. Today, you'll often see it accompanied by fig jam in restaurants.

Goats and sheep produce as many delicious cheeses as there are shepherds. There is no "one" Corsican cheese: each shepherd has his own maturing method, resulting in a wide variety of products. What all the cheeses have in common, however, is that the milk comes from animals reared in the wild, in natural, wild vegetation. This is where all the qualities of Corsican cheese come from.

From December to June :

Brocciu (brousse or repasse on the mainland) made from whey. This fresh cheese is often eaten as a dessert (simply mixed with a little sugar and sometimes a little brandy). Fresh cheese, the slightly salted curd of the day, is not strong at all.

All year round: mature cheeses.

Goat's or ewe's, prefer soft cheeses if you're looking for originality.

 

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