Corsica: Island Traditions

Brocciu AOP

- Type: Fresh whey cheese - Milk: Sheep or goat whey + milk 🌿 - Aging: Fresh or aged up to 6 months - Pronunciation: /bʁɔ.tʃu/ (bro-CHOO) - Characteristics: Corsica's emblematic cheese

Whey Wisdom: Using whey demonstrates ancestral anti-waste practices. Fresh Brocciu is essential to Corsican cuisine—in cannelloni, fiadone (cheesecake), and eaten with honey. The aged version (Brocciu Passu) develops sharp, complex flavors.

Island Identity: Production remains artisanal, with many shepherds practicing transhumance between coast and mountain. The Corsican language revival movement includes cheese terminology, with producers labeling in Corsican, French, and often English.

Tomme de Chèvre Corse

- Type: Semi-hard goat cheese - Milk: Raw goat's milk 🌿 - Aging: 3-6 months - Characteristics: Herb-crusted varieties common

Maquis Flavors: Goats browsing wild herbs (maquis) produce distinctively flavored milk. Producers like Maria Santucci coat wheels with herbs—rosemary, thyme, savory—creating edible landscapes. Her daughter studies sustainable packaging using local plants.

Venaco

- Type: Soft sheep or goat cheese - Milk: Raw milk 🌿 - Aging: 2-3 months - Pronunciation: /ve.na.ko/ (veh-nah-KOH) - Characteristics: Sometimes contains pepper berries

Mountain Heritage: From Corsica's mountainous interior, Venaco reflects pastoral traditions. Some versions include Corsican pepper berries, adding subtle heat. The village cooperative welcomes visitors for immersive experiences including traditional polyphonic singing.