Ghjuvan Ghjiseppu et Thomas MARCELLESI
Sheep cheese – Holiday cottage - Artisanal PDO Olive Oil
Visits : Dairy from December to August by appointment /
holiday cottage upon reservation.
Regions : Sud Corse
Categories : Restaurants & guest houses, farm & cottage holidays, Around the olive tree and the chestnut tree, Animal farming, cured meats, cheeses
Agricultural sectors : Corsican cheese, Brocciu cheese, Suckling lamb and goat, Oliu di Corsica
Zone de livraison
Drive à la fromagerie,
livraison région Porto Vecchio
1/2 tomme sartenaise bio (env 1,2kg) a 35€
- Tomme sartenaise bio entière (env 2,4kg) a 60€
Watching Jean-Joseph Marcellesi in action on his farm, one would never suspect that his skills were learned fairly recently. His gestures, calls and herd-gathering techniques all seem to stem from a natural and inherited place.
Jean-Joseph is a third-generation sheep farmer, a family story to which he is particularly attached. “In the early 2000s, after working at harvesting cork, I returned to my one true passion: my flock of sheep!”
In 2002, Jean-Joseph set himself to producing farmhouse cheeses, with one major focus: quality. To support this commitment he joined the Casgiu Casanu association which promotes homemade cheeses. Sartenese Tomme (casgiu sartinesi), a hard cheese, pressed from raw milk, Le Valicella is a huge hit.
“My cheese is the apple of my eye! It's the details that make all the difference: a good cheese means good milk, healthy animals and a healthy understanding between the people who appreciate it.”
For this perfectionist, tradition must be complemented with new experiences: “A Basque shepherd came to share his methods and techniques with us during a visit to the island. This discovery was very rewarding and I think that communication and the exchange of ideas is fundamental to the improvement of our produce.”
A nice philosophy for mutual aid!
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