The Cheeses Of Corsica: A Comprehensive Guide

Corsica is known for its diverse gastronomic culture, with cheese being an integral part of the island's cuisine. The cheese produced in Corsica is made using sheep and goat milk, with the quality of the animals' milk being a key factor in the overall quality of the cheese. The island's volcanic activity and mountainous terrain make it better suited to sheep and goats, which is why these types of cheeses are prevalent. The most famous Corsican cheese is Brocciu, which is produced from a combination of milk and whey and is considered a national food on the island. Other notable Corsican cheeses include Bastilicacciu, a soft cheese made from raw sheep's milk, and Corsican Tomme, which is made from sheep's and goat's milk.

Corsica's cheese-making history

The island's premium meadows and high-altitude summer pastures provide ideal conditions for high-protein milk, which is essential for cheese-making. This focus on milk quality is evident in the attention paid to the health and well-being of the animals that produce it. As a result, Corsican cheese, made exclusively with sheep or goat's milk, offers a diverse range of textures, hardness, and tastes.

Each geographic region of Corsica has developed its own unique cheese varieties, reflecting the local gastronomic culture. These cheeses showcase a medley of flavours, ranging from delicate hazelnut sweetness to strong, tangy notes. The wild herbs that grow on the island also lend their distinctive flavours to the cheeses.

One of the most famous Corsican cheeses is Brocciu, considered the island's most representative food. It is produced from a combination of milk and whey, giving it characteristics of both whey cheese and fresh cheese. This versatile cheese is used in a multitude of sweet and savoury dishes and is often paired with Corsican white wines.

Other notable Corsican cheeses include soft cheeses from the regions of Bastelica, Bocognano, and Calenzana, as well as washed-rind cheeses from Niolo and Central Corsica. These cheeses are crafted by local shepherds using traditional methods and showcase the unique terroir of their respective regions.

The quality and character of Corsican cheeses are recognised and celebrated through official designations such as the AOC (Appellation d'origine contrôlée) and AOP (Appellation d'origine protegée) labels, which confirm the high standards of the methods, terroir, and quality of these cheeses.

Types of milk used

Corsica is an island in the Mediterranean Sea, located west of Italy, southeast of the French mainland, and north of the island of Sardinia. The island is one of the 27 régions of France and is designated as a "territorial collectivity" by law. Due to its geography, it is far better suited to sheep and goats, which is why Corsican cheeses are made exclusively with sheep or goat's milk.

Corsica's cheese-making history dates back several centuries, benefiting from excellent breeding conditions and the agro-pastoral model of life. Local artisans have perfected cheese-making methods to craft produce renowned for its superior quality. The high-protein content of the milk, sourced from premium meadows of the plains and cool high-altitude pastures, is ideal for cheese processing.

The flavour of Corsican cheeses is influenced by the rich and natural diet of the region's mountains, resulting in milk of exceptional quality. The maturing process, which typically ranges from three to eight months, further enhances the flavour by developing unique aromas in each cheese.

Corsican cheeses vary in texture, hardness, and taste, with each geographic region of the island specializing in creating distinct products that reflect the local gastronomic culture. The flavours range from delicate hazelnut sweetness and spicy notes to strong-smelling tangy palettes.

While Corsican cheeses are made exclusively with sheep or goat's milk, there is some variation in the specific types of milk used within this category. Some cheeses, like Brocciu, are made from ewe's milk, a type of sheep milk. Others are made from a combination of sheep and goat milk, like the Corsican Tomme, which blends the milk from both sources.

Cheese textures and flavours

Cheese is an integral part of Corsica's diverse gastronomic culture. The island's cheese is made exclusively with either sheep or goat's milk, with the animals' rich and natural mountain diet contributing to the quality of the produce.

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 gastronomy. The medley of flavours ranges from delicate hazelnut sweet and spicy notes to strong-smelling tangy palettes.

The celebrated milk and whey Brocciu is Corsica's most famous cheese. It is produced from ewe's milk and is considered a substitute for lactose-rich Italian ricotta as it contains less lactose. It is frequently paired with Corsican white wines and is used in a multitude of sweet and savoury recipes, including the mouth-watering Corsican cheesecake, Fiadone.

Corsica's cheese-making methods have been perfected by generations of local artisans, with the island's premium meadows and cool high-altitude pastures guaranteeing high-protein content in the milk. The cheese is crafted according to time-tested ancestral methods, reflecting the remarkable diversity of the island's regional culinary heritage.

The official AOP (Appellation d'origine protegée) status of Corsican cheese confirms the top standards for the methods, terroir, and quality of the produce. This status is awarded to cheeses that showcase superior taste, authenticity, and traditional character.

Cheese production methods

• Milk Preparation: The milk used for cheese production may come from cows, sheep, goats, or even buffalo. It is often processed to standardise the protein-to-fat ratio and may undergo pasteurisation or mild heat treatment to kill organisms that could cause the cheese to spoil.
• Acidification: A starter culture is added to the milk to change lactose (milk sugar) into lactic acid, increasing the acidity level of the milk. This helps with curdling, preservation, and flavour development.
• Curdling: The milk is then curdled, usually with the addition of a coagulant such as rennet, to form solid curds and liquid whey.
• Cutting the Curd: The curds and whey are separated, and the curds are cut into smaller pieces to encourage the release of more whey. The size of the curds will depend on the desired moisture level of the cheese, with larger curds making moister cheese.
• Processing the Curd: The curds are further processed by stirring, cooking, or washing to acidify and dry them. Washed curd cheeses tend to be more elastic and mild in flavour.
• Draining the Whey: The whey is drained, leaving only the solid curds. For harder cheeses that require a lower moisture content, this step may involve putting the curds in a mould or press to force out more whey.
• Cheddaring: For some cheeses, the curds are cut into slabs and stacked to remove even more moisture. This process is repeated, cutting and restacking the slabs until the desired moisture level is achieved.
• Salting: Salt is added to enhance flavour and regulate moisture content, as well as to control bacteria growth and preserve the cheese.
• Shaping: The cheese is then shaped, often using moulds, to give it its final form.
• Aging: The cheese is aged in a controlled, cool environment for days, months, or even years. This process allows enzymes to break down proteins and fats, creating a range of flavour compounds and intensifying the flavour of the cheese. It also affects the texture, aroma, and microbial balance of the cheese.

Different types of cheese may have variations in these steps, and some cheeses may have additional steps. For example, fresh cheeses like feta and ricotta undergo a less intensive process and are not aged, while stretch-cured cheeses like mozzarella and burrata involve submerging the curds in hot water and stretching them.

Cheese-serving suggestions

Corsican cheese is a delight for the senses, with its varied textures, flavours, and aromas. Here are some suggestions for serving and enjoying these cheeses to the fullest:

Appetisers and Snacks:

• Enjoy a selection of Corsican cheeses on a charcuterie board, accompanied by fresh farmhouse bread or bruschetta.
• For a more substantial snack, top your bruschetta with Corsican cheese, fresh vegetables (such as tomatoes, zucchini, eggplant, and garlic), and a drizzle of olive oil.
• Sample Corsican cheeses with coppa or lonzu, two traditional Corsican meats.

Meals:

• Corsican cheese is a versatile ingredient in cooking. Brocciu, a soft cheese made from sheep's milk, is a popular choice for savoury dishes like Fiadone (a Corsican cheesecake) and cannelloni, as well as sweet treats like deep-fried beignets.
• Pair Corsican cheese with local soup, pastry, or vegetable recipes. It is especially delightful for breakfast with some local jam.
• For a heartier meal, try the local specialty of stuffing aubergines with brocciu.

Wine Pairing:

Corsican cheeses pair beautifully with local Corsican wines, particularly white wines. The island's diverse range of wines can complement the varied flavours of its cheeses.

Cheese Ripening and Storage:

• Some Corsican cheeses, like brocciu, are best consumed fresh, ideally within two days of production, with two weeks being the maximum recommended storage time.
• Other cheeses, like Fromage Corse, benefit from ripening. After three months of ripening, this cheese develops a supple interior with small holes and a crusty, washed rind.

Cheese Fairs and Festivals:

To fully immerse yourself in the world of Corsican cheese, consider attending local cheese feasts and fairs, such as the A Fiera di u Casgiu, where you can discover and taste a wide range of traditional Corsican cheeses.

Frequently asked questions