Cheese shop in Corte GAEC A Pasturella
Shepherdess for 20 Years
Following a layoff in 2000, Ilda Penciolelli worked for two years at a farm-inn, where she was responsible for milking and cheese-making. Her love for the profession and attachment to animals led her to definitively choose this pastoral life, accompanied by her sister-in-law Cosima, who has been retired since 2019.
Together, they created the GAEC A Pasturella cheese factory in 2004, located at the entrance of Corte, on the cemetery road. GAEC A Pasturella cheese is listed by the Casgiu Casanu association.
Corsican Sheep Cheese
In the heart of the Cortenaise valley, at just over 400 meters of altitude, approximately 175 Corsican dairy ewes in selection roam on 63 hectares of gently rolling land. It is in this preserved natural environment of maquis and pastures that the sheep thrive.
Ilda takes care of everything, from milking (which lasts from December to July) to cheese production, with lamb births occurring in October. She produces a traditional Corsican soft cheese in the Vénaco style (casgiu venachese), pressed cheese, and brocciu.
Sales at the Sheepfold and in Local Shops
GAEC A Pasturella cheese and brocciu are available for direct purchase all year round at the Corte cheese factory, with prices displayed on the farm.
With Casgiu Casanu, GAEC A Pasturella cheeses can be found in local shops throughout the region:
- Ajaccio - Sottu scala
- Antoine Petit, U Mercatu - Lozari, Belgodère
- A Campagna - Bastia, César Campinchi Street
- Bonifacio - Roba Nostra
- Corte, L'Andatu
- Corte, Boucherie de la Place
- Corte, Proxy Place Padoue
- Corte Restaurant Place Paoli
- Corte, La Rivière des Vins
- Saint-Florent (U San Petrone)
- Calvi in Balagne
- At the Venaco fair
- Morrachini butcher and caterer
- In Sotta, l'Alivun at Ferracci's
- Venaco (a cantina di Matteu)
Cheese prices - Tomme available online
|Sheep cheese (December to end of June)
|about 600 to 700g
|approx. 400g (variable)
|14€ per kg
|6€ per piece
|Tomme of 1 or 2kg, or by the slice
|30€ per kg
|32€ per kg
October is the lambing season, which precedes the new cheese production year. To maintain a good balance in a traditional breeding, lambs are sold for Christmas and Easter celebrations. Do not hesitate to contact the sheepfold if you would like to reserve a lamb.
The climate challenge
Passionate about her profession, her sheep, and her dogs, Ilda takes care of all tasks on her farm, from breeding to production, occasionally assisted by a friend. Nevertheless, she keeps smiling, without avoiding the difficulties of the times that particularly affect small farms, where exceptional drought situations become the norm, reducing the animals' pastures, their lactation, and therefore cheese production. The lack of water and grass must be compensated by purchasing hay earlier in the year and in larger quantities, which increases costs and physical effort.