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Corsican cheese

In Corsica, cheese is a tradition, eaten at the end of the meal but also as a “spuntinu” (snack) mid-morning, originally by the shepherds as they herded their flocks in order to fuel their day. Despite a bad reputation for its smell, it remains popular! Accompanied by good bread, a glass of red wine and a little fig jam, Corsican cheese is – together with charcuterie – every gourmet’s staple.



Bastelicaccia is a white-skinned, naturally-rinded sheep’s milk cheese that ranges in colour from white to light yellow. It comes from the lower valleys of Gravona and Prunelli.


This is made with sheep’s or goat’s milk in the south of Corsica, an uncooked pressed cheese with a dry crust that looks a lot like the one made in Sardinia.


A cheese made from raw milk from goats and/or ewes. It’s named after a canton in the center of the island from which it originates. It has a soft flesh and a fine, orange-red crust.


This can be made with goat’s or sheep’s milk and draws its flavours from the five municipalities of Niolo: Albertacce, Casamaccioli, Calacuccia, Lozzi and Corscia. It has an atypical shape: square with rounded corners. Its orange rind is moist, almost sticky.


Calinzanincu is a soft cheese with a washed rind, made from sheep’s or goat’s milk in Calenzana, in the Balagne.




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