Corsican-Cheese
Corsican-Cheese represents a unique tradition of cheese-making from the island of Corsica, known for its diverse and flavorful offerings. Here are some key aspects:
History
- The history of cheese production in Corsica dates back centuries, with the island's rugged terrain and pastoral lifestyle fostering a rich cheese-making tradition.
- Historically, shepherds used raw milk from their flocks, primarily sheep and goats, to make cheese, which was a practical way to preserve milk in the absence of refrigeration.
Types of Corsican-Cheese
- Brocciu: Often considered the national cheese of Corsica, Brocciu is made from the whey of ewe's or goat's milk. It's known for its delicate flavor and can be either fresh or slightly aged. It's used in many traditional Corsican dishes.
- Venachese: This cheese is made from raw sheep's milk and is characterized by its soft, creamy texture. It's often enjoyed young but can also be aged for a stronger flavor.
- Niolo: A semi-hard cheese from the Niolo region, it's made from sheep's milk and has a pronounced taste with hints of the local herbs and flowers that the sheep graze on.
- Sartenais: This cheese comes from the Sartenais area and is known for its hard texture, often used for grating over dishes.
Production Process
- The traditional method involves minimal processing, often using raw milk which imparts a unique terroir to the cheese.
- Cheese-making in Corsica is still largely artisanal, with many small producers using age-old techniques passed down through generations.
Culinary Uses
- Corsican cheeses are integral to local cuisine, featuring prominently in dishes like Fiadone (a cheesecake), Pulenda (a type of polenta), and various stews and pies.
- They are also enjoyed on their own, often accompanied by local wines, chestnut flour products, or Corsican-Honey.
Protection and Recognition
- Some Corsican cheeses, like Brocciu, have been granted Protected Designation of Origin (PDO) status, ensuring their production methods and origin are protected.
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