Explore the fascinating world of Corsican traditional cheeses. Produced according to time-tested ancestral methods they reflect the remarkable diversity of the island’s regional culinary heritage.
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ALL ABOUT THE CORSICAN CHEESE
Cheese is a vital ingredient in the island’s rich cuisine with the history of its production dating back several centuries. Benefiting from excellent breeding conditions and the agro-pastoral model of life, generations of local artisans have perfected cheese-making methods to craft culinary produce renowned for its superior quality. Premium meadows of the plains and cool high-altitude pastures perfect for summering guarantee high-protein content milk ideal for further processing.
Despite being made exclusively with either sheep or goat’s milk, Corsican cheese varies in texture, hardness, and taste. Each geographic region of the island specializes in creating a distinct product that reveals unique aromatic characteristics expressing the local gastronomic culture. The medley of flavours ranges from delicate hazelnut sweet and spicy notes to strong-smelling tangy palettes.
An official AOP (Appellation d’origine protegée) status of the cheese confirms top standards for the used methods, terroir, and quality.
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6 BEST CORSICAN CHEESES
BROCCIU
A traditional Corsican soft cheese made of either sheep or goat’s milk, protected by the AOC/AOP label since 1983. Produced from November to June, this culinary treasure is a staple on the Corsican menu, used in a multitude of sweet and savory recipes. Most popular as the main ingredient of Fiadone, a mouth-watering Corsican cheesecake, Brocciu is also found in deep-fried beignets or as stuffing for cannelloni and aubergines.
BASTILICACCIU
A soft cheese made from raw sheep’s milk produced in the region of Bastelica and Bocognano. As it is made exclusively by the shepherds during the winter months only small quantities of this delicious cheese are available for sale. You may purchase Bastilicacciu directly at the farm or the farmer’s market in Ajaccio.
CALINZANINCU
A soft cheese made from raw sheep or goat’s milk in the Calenzana region in Balagne. This washed rind delicacy is characterized by distinctive spicy flavours that marry very well with fresh Corsican figs or a fig jam.
NIULINCU
A soft-washed rind cheese made from sheep or goat’s milk in the beautiful mountainous Niolo region. Manufactured by local shepherds in accordance with old Corsican traditions, Niulincu reveals unique, pronounced flavours clearly reflecting its extraordinary terroir. Matured for 3-4 months, this sticky specialty is much appreciated by connoisseurs of strong, stinging cheese.
SARTINESU
A hard unpasteurized cheese with a dry rind made with sheep or goat’s milk in southern Corsica. Matured for up to 12 months, it forms a dense, cream-coloured paste of mild, sweet flavours. With longer ripening Sartinesu acquires distinctive aromas of dried fruit with smoky, grilled notes. Popular among food lovers it is predominantly consumed at the end of the meal.
VENACHESE
A soft-washed rind cheese made from sheep or goat’s milk in Central Corsica. It is crafted by the shepherds of Venaco, a region well-known for its quality pastures and pure ancestral traditions. Matured for 4 months Venachese boasts delicate mild flavours countered with a strong heady aroma.
ENJOY A CULINARY TOUR
Taste mouthwatering Corsican specialities during an exciting culinary tour of Ajaccio, Corsica’s capital city. A local guide will introduce you to artisanal products and dishes away from the tourist traps. Tastings last for up to 3 hours and vegetarians are welcome.
VENACO CHEESE FAIR
A popular Corsican cheese fair A Fiera di u Casgiu takes place on the first weekend of May in Venaco. During the celebrations, over a hundred local exhibitors present some of the island’s top cheeses. A competition that rewards the best Corsican cheese culminates the weekend of lively rural festivities and partying.
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