Corsican cheeses
Corsican cheeses play a significant role in the island’s cuisine and culinary traditions. They are primarily made from sheep or goat’s milk, often using traditional methods passed down through generations. Many cheeses are produced on small farms, using milk exclusively from the farmer’s own herd.
The flavors os corsican cheeses range from mild and nutty to strong and tangy, influenced by the island’s diverse flora and traditional breeding practices. Some cheeses develop complex flavors with notes of dried fruit and smoky aromas during aging.
Different regions of Corsica specialize in unique cheese varieties, such as Niulincu, Calinzanincu, Sartinesu, and Venachese. These regional cheeses reflect the local terroir and traditional production methods.
Cheeses are integral to many traditional Corsican dishes, used in both sweet and savory recipes. Corsican cheeses are used in soups, pastries, and vegetable recipes. They’re also popular for breakfast, often served with local jams.
- Fresh cheeses (like Brocciu) are often enjoyed as is or used in cooking.
- Aged cheeses like Sartinesu are typically consumed at the end of meals.
- Some cheeses are traditionally paired with local products like fig jam.
Cheese production is deeply tied to Corsica’s agro-pastoral heritage. Cheese fairs and festivals, like “A fiera di u Casgiu,” celebrate this culinary tradition.
Some cheeses, like Brocciu, are produced seasonally (November to June), influencing their use in seasonal dishes.
Corsican cheeses
These cheeses reflect the rich dairy traditions of Corsica, often made using traditional methods passed down through generations. They are typically produced in small batches, with many still made by local shepherds. The flavors are influenced by the diverse flora of the Corsican landscape, particularly evident in cheeses like Fleur du Maquis.
Corsican cheeses are integral to the island’s cuisine, used in both traditional dishes and modern interpretations. They’re commonly enjoyed as part of cheese boards, in salads, pasta dishes, and local specialties like stuffed vegetables.
Prices can vary depending on the season, availability, and location of purchase. Artisanal and AOC/AOP protected cheeses tend to be more expensive due to their production methods and quality standards.
Below you will find the most popular cheeses of Corsica.
Brocciu
- Brocciu, an AOP-protected cheese, is considered a national food in Corsica. It’s widely used in various dishes, including the popular Corsican cheesecake Fiadone, stuffed vegetables, and pasta dishes
- A traditional Corsican soft cheese made from either sheep or goat’s milk. It is produced from November to June.
- AOC/AOP protected since 1983
- Soft, ricotta-like texture
- Commonly used in sweet and savory dishes, such as the Corsican cheesecake Fiadone, deep-fried beignets, and as stuffing for cannelloni and aubergines.
- Price: €15-20/kg
Fleur du Maquis
- Known as “the flower of the maquis,” this cheese is coated with herbs like rosemary, fennel seeds, juniper berries, and sometimes red chili flakes, giving it a distinctive appearance and flavor.
- Sheep’s milk cheese coated with herbs (rosemary, fennel seeds, juniper berries)
- It has a creamy texture with a strong, herbal aroma and taste.
- Often served as an appetizer or on cheese boards
- Price: €25-30/kg
Niolo (Niulincu)
- A soft-washed rind cheese made from sheep or goat’s milk in the mountainous Niolo region.
- Strong, pronounced flavors
- Matured for 3-4 months
- Price: €20-25/kg
Casgiu Paisanu
- Traditional farmhouse cheese from raw sheep or goat’s milk
- It has a robust and rustic flavor, reflecting the traditional Corsican cheese-making techniques
- Used in traditional Corsican dishes
- Price: €18-22/kg
Bastelicacciu
- Soft cheese from raw sheep’s milk
- Produced in Bastelica and Bocognano regions
- Made exclusively by shepherds during the winter months, available in small quantities
- Price: €22-28/kg
Calinzana (Calinzanincu)
- A soft cheese made from raw sheep or goat’s milk in the Calenzana region in Balagne.
- Characterized by spicy flavors that pair well with fresh Corsican figs or fig jam
- Price: €20-25/kg
Sartinesu
- A hard unpasteurized cheese with a dry rind made from sheep or goat’s milk in southern Corsica.
- Aged up to 12 months
- Mild, sweet flavors developing complexity with hints of dried fruit and smoky notes over time
- Often served at the end of meals
- Price: €25-30/kg
Venachese
- Soft-washed rind cheese from sheep or goat’s milk
- Made in Central Corsica (Venaco region)
- Delicate flavors with strong aroma
- Matured for 4 months
- Price: €22-26/kg
Altanu Fumé
- Smoked cheese from sheep or goat’s milk
- Distinctive smoky flavor
- Used in salads and as a flavoring for pasta dishes
- Price: €24-28/kg
Rustinu
- Soft cheese from sheep or goat’s milk
- Creamy texture with mild, rich flavor
- Often paired with local wines
- Price: €18-22/kg
Cabrettu
- Goat’s milk cheese
- Tangy flavor with a slightly crumbly texture
- Used in salads and as a table cheese
- Price: €20-25/kg
Corsican Blue
- Blue cheese made from sheep’s milk
- Strong, pungent flavor
- Used in sauces and dressings
- Price: €28-32/kg
Tomme Corse
- Semi-hard cheese from sheep’s milk
- Nutty flavor with a smooth texture
- Used in cooking and as a table cheese
- Price: €22-26/kg
U Pecurinu
- Hard sheep’s milk cheese
- Aged for several months
- Sharp, tangy flavor
- Grated over pasta dishes
- Price: €24-28/kg
Afa
- Fresh cheese made from goat’s milk
- Mild, slightly tangy flavor
- Used in salads and as a spread
- Price: €16-20/kg