Mature Corsican cheese, a mainstay of island gastronomy

Mature cheese, typical of Corsica

Matured Corsican cheese almost embodies the gastronomy of the Île de Beauté, reflecting ancestral know-how and a wealth of unique terroirs. Made from raw sheep's or goat's milk, this cheese begins its journey as a fresh cheese before being matured for several months in cellars that maintain a constant temperature. This ripening process allows the cheese to lose some of its moisture, concentrating its aromas and developing a firmer texture and characteristic rind.

Traditionally square or slightly rounded in shape, ripened Corsican cheese features a natural rind whose hue varies from cream to orange, depending on the length and conditions of ripening. The paste, initially white and supple, becomes denser with time, offering a palette of flavors ranging from mild to spicy, depending on the degree of ripening.

Ripening time for Corsican cheese

It takes 3 months of rest in a cellar to obtain a mature cheese. But the only rule is your palate, so when you visit a cheese dairy, don't hesitate to ask for the cheese with the drying time that suits you best, depending on the supply available. Lactation period sheepfolds produce cheese every day, part of which is sold as fresh cheese, and part of which is destined for maturing. So you can opt for a drier or creamier aged cheese, as you wish.

Production techniques differ from region to region

Aged Corsican cheese comes in several regional categories. Some of the island's regions have developed their own specific cheese-making techniques, each reflecting the particularities of their terroir and manufacturing methods handed down from generation to generation:

• Niulincu (Niolu): Originating from the upper Golo valley in Niolu, this cheese is made from ewe's or goat's milk. After maturing for 3 to 4 months in damp cellars, it develops a pronounced aroma and a sticky, pungent paste.
• Venachese (Venaco): Produced in the Venaco region, this farmhouse cheese is made from raw ewe's and goat's milk. It takes the form of a square tomme with rounded edges and a soft, ivory-colored paste. Aged for around 4 months, it has a mild flavor and a strong goat or sheep aroma.
• Calinzanicu (Calenzana): From Balagne, particularly around Calenzana, this cheese is made from raw ewe's or goat's milk. It is renowned for its unmistakably piquant flavor, the result of prolonged maturing in wooden caissons.
• Bastelicacciu (Bastelica): Originating from the Bastelica and Bocognano regions, this soft cheese with a natural rind is made from raw ewe's milk. Production is limited to certain areas and times of year, making it a rare and sought-after product.
• Sartinesu (Sartène): Typical of southern Corsica, this pressed, uncooked cheese is made from sheep's and/or goat's milk. It is distinguished by its thick, dry rind, protecting a paste that develops a crumbly texture after maturing.

A dessert cheese

At the end of a meal, mature Corsican cheese is often enjoyed for dessert with fig jam, creating a perfect harmony between the assertive character of the cheese and the sweetness of the fruit. This sweet and salty combination sublimates the flavors and offers a typically Corsican taste experience, testifying to the island's culinary richness.