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Jean-André SANTINI

Goat’s cheese

Visits : Afternoons from mid-April to mid-July. Booking required.

Regions : Casinca - Castagniccia - Costa Verde

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : Corsican cheese, Suckling lamb and goat

In 1998, following his return from boarding school in Aix-en-Provence, Jean-André Santini began studying at the Agricultural College in Borgo. The grandson of a farmer, he inherited a plot of land which he decided to revive. The project, put on hold for a few years, came to fruition in 2006 when Jean-André started working with goats. "It just sort of happened, really!" he jokes.

Over time, he grew to love this choice of livelihood, discovering that it gave him a great deal of satisfaction and suited his character better than any other trade or profession. Jean-André is both passionate and patient, and is not afraid of hard work. He rarely finds time to relax, but the freedom he enjoys in being his own boss and his daily contact with nature are more than enough to make him happy. What’s more, Teresa, his paternal grandmother, who supports him considerably and has great knowledge of traditional techniques, provides valuable advice. Inseparable and complementing one another, the partnership produces Nustrale casgiu (farmer’s cheese), full of the flavour of the milk produced by his herd of 150 goats.

When asked what motivates him, Jean-André thinks carefully before answering. "At first, you try to find some sort of meaning in what you do. You experiment, you, try different things, and sometimes you go wrong! However, with experience comes understanding. And one day, finally, you end up knowing for sure: the meaning is in the changes we see in ourselves." He concludes by quoting an old friend, a shepherd in the region: "The longer I do this work, the more I’m convinced there’s no better way of earning my livingl!”.