Corsican cheese - Our producers

Corsican cheese: a taste of the mountains in every bite

Whether in the verdant pastures where ewes graze peacefully before their transhumance through the island's scrubland, or on the craggy slopes of a Corsican mountain that resounds to the rhythm of the bells of mule goats tested by the harshness of a scabrous terrain, goat and sheep flocks benefit above all from a life of freedom and a natural diet. It's this rich terroir that gives Corsican cheese its unique character and identity.

A traditional cheese, rooted in its terroir

In Corsica, cheese is not an industrial product. It's made by hand, using raw milk from Corsican goats or ewes. Sheep's milk is fatter, while goat's milk is lighter and milder. Each cheese is unique, depending on the season, the herd and the maturing process.

Some farmers also choose Alpine goats for their docility and longer production times. But in all cases, nature sets the pace: grazing, transhumance, curdling and ripening.

From the mildest to the most characterful: the great Corsican cheeses

• Brocciu: the emblematic cheese made from ewe's or goat's whey. Fresh and light, it can be enjoyed sweet (with sugar or in fiadone) or savory (in scheccette, omelettes or tarts).
• Fresh cheese: sold within 3 days of production, white, dense and melting, simply salted. Ideal for enjoying the pure flavor of milk.
• Ripened cheese: left in the cellar for between 1 and 6 months. It develops a brown rind, a more pronounced taste, and becomes the most distinctive expression of traditional Corsican cheese.
• Corsican tomme: pressed, matured for up to a year. Aromas of cellar, hazelnut and firmer texture.
• Casgiu merzu: extreme fermented cheese, with the presence of larvae. A cultural treasure, it should be handled with care, for connoisseurs in the know.

The island's major cheese-producing regions

Several regions are famous for their expertise, including Niolu (Niulincu), Sartenais (Sartinese), Vénacais (Venachese), Bastelica (Bastelicacciu) and Calenzana (Calinzanicu).

These appellations are supported by the U Casgiu Casanu association, which lists producers and promotes local know-how.

How to enjoy Corsican cheese?

Take it out at room temperature, cut it finely and let it breathe. It goes wonderfully well with farmhouse bread, island red wine or fig jam. It's a product of sharing, of slowness, of emotion.

For children, it's also a great way to learn about taste: comparing a farmhouse cheese with an industrial product helps to awaken an awareness of food.

Supporting a living heritage

Choosing a Corsican farmhouse cheese is more than just a pleasurable purchase. It's support for a local economy, a gesture for biodiversity, a tribute to a living heritage.

Discover our selection of Corsican cheese dairies below, to discover these treasures as close as possible to their origins.