Cheeses of Corsica

Cheese of Corsca vary from mild to creamy to downright pungent and firm, but if you visit the French island yourself, you’ll find a wild amount to choose from. Some of them will be graciously covered in herbs and leaves as well.

All of these cheeses are made from the free-grazing sheep and goats that produce mouth-watering dairy for the cheesemakers. In Corsica, cheeses are often named after their region, or by their producer’s name. Choose a whole platter of Corsican cheeses for an afternoon treat.

CHEESE PLATTER By WINE CONNECTION, ROBERTSON WALK

GRANDE TOMME DE BREBIS

A classic sheep’s milk cheese that can become a kitchen staple – this cheese is medium creamy, powdery, grainy but not pungent. The nutty aromas go very well between a freshly baked baguette.

PETITE TOMME DE BREBIS CORSE

This medium soft cheese is crumbly, salty, and resembles the texture of salted egg white. The light milky taste goes amazingly with freshly cut apple slices on a warm summer day.

BRIN DU MAQUIS

The name means “breath of maquis” - the “maquis” being the local term of the thickets of rough underbrush where highway robbers and guerrilla fighters used to hang out. The small cheeses are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird’s eye chile. Brin Du Maquis strikes a firm and moist citrusy flavours, a sour tang, and herbaceous savoury rind, perfect with Pinot Noir.

FROMAGE DE BREBIS CORSE

Creamy, soft, salty and very pungent – perfect for those with an acquired palate for strong cheeses. What’s more is its creaminess and gooeyness which are usually not apparent in sharper cheeses.