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Ghjuvan Ghjiseppu et Thomas MARCELLESI

A Valicella

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
Thomas Marcellesi
0640402043

Produits livrés

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!