All of the Corsican cheeses I've tasted have been real characters.
Brocciu was soft and seductive, smelly U Bel Fiuritu almost ran us out of the kitchen and I fell head over heels for herby, prickly Brin d'Amour.
A Filetta is another Corsican cheese with personality to spare.
I love the way its edible, slightly crunchy, salty rind embraces a soft and supple pâte that tastes of earth, mushrooms and herbs. Though decorated with a fern leaf (a Filetta means "the fern" in the Corsican language), I didn't detect any fern or leaf-like flavor. It is a dense, meaty, substantial cheese, but the flavor isn't as strong as I thought it would be. This was a young cheese so the flavor was very mild.
I've heard of much older, much stronger versions!
A Filetta is an artisanal, unpasteurized fromage de brebis produced in the town of Isolaccio in northern Corsica. Affinage takes 4-6 weeks and there is also a goat's milk version produced from January until late July.
A glass of Minervois red paired nicely with the earthy quality of this cheese. A glass of Muscat sec would also be good.