Produced on the island of Corsica, brocciu is considered the island’s most representative food, as said by the poet Emile Bergerat in the 19th century:“anyone who hasn’t tasted it doesn’t know the island.”. Like ricotta, it is a young white cheese.
The protected designation of origin “Coppa de Corse is characterized by an range of aroma rich and complex, a soft flavor with a light taste of hazelnut, a soft texture and and incredible smoothness.
Origin : France, Corsica Animal : Nustrale black Pork born and raised in Corsica and fed with chestnut
Mont d’Or has been called the holy grail of French raw milk cheeses. This cheese typical of Haut Doubs can be easily recognized in its spruce wood container. It is held in place by a spruce bark strap. Mont d’Or is a soft-ripened cheese made of raw cow’s milk. A spoon is used to serve this cheese because it has a very creamy texture.This cheese has the distinctive feature of being very seasonal. It is produced from August 15th to March 15th and can be sold from September 10th to May 10th. This production calendar originated with the limitations of the climate. The Montbéliarde breed of cattle produces a significant amount of milk during the warm season, but not as much in the winter. In the winter when the cows consume hay, they do not produce enough milk for the manufacture of such large cheeses as Comté. Also, in the past, snowy roads meant that gathering milk was almost impossible. The farmers of the region therefore learned to work on a smaller scale during the winter. They made the most of the cold period to create a new, unique soft-ripened cheese, Mont d’Or. This one is very rare and sourced from one of the best cheesemonger, Marcel petite, which sells to a limited number of partners.
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