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!
. 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.
6 comments:
With that description it looks like a cheese to watch out for. Diane
That one looks incredible, I have not had too many cheeses from Corsica, but everyone I have tried has been exceptional!
Another wonderful cheese for all to look out for .. Thanks :-)
Diane
I think you'll like it. Do you have a good Fromagerie close to where you live?
Andi
Corsica makes the most amazing cheese! There are a few that I'm still trying to find but I think some never make it off the island.
Anne
You're welcome! Hope you enjoy some French cheese while you're here in France.
Just came across this cheese, not even tasted it yet and really looking forward to it. But sure it's not pasteurized. I would love if it wasn't, but I think it is.
Aursnes Family
Thanks for stopping by. The one I bought was unpasteurized. If you bought it from a cheese shop, then yours might be as well.
Hope you love it as much as we did!
Post a Comment