Goat cheese – Cattle farming
Visits : November to September /
Regions : Dui Sevi-Dui Sorru - Cruzini - Cinarca
Categories : Animal farming, cured meats, cheeses
Agricultural sectors : Corsican cheese, Suckling lamb and goat, Corsican veal
On the hills of Sagone, Pierre-Thomas Allegrini energetically and passionately manages a beautiful farm that is home to both goats and cattle.
The son of a shepherd, Pierre-Thomas Allegrini is a local boy who knows the area as well as his goats.
From a very early age, he, his father and his grandfather walked along these hills and valleys overlooking the nearby sea. “To be honest, I never even thought of doing anything else, it was an obvious choice for me,” the shepherd says simply.
“I spent a few years working alongside the old shepherd who ran the farm and naturally I took over when he stopped.”
Here, Pierre-Thomas makes “niulincu”-type cheeses. From Niolu shepherds nearby, he has borrowed manufacturing and refining techniques which give his cheeses their typical characteristics and flavour.
At weekends or during holidays, he is often helped by his young nephew who also seems to have caught the family livestock bug.
As for the tasty beef, this is reserved for several special restaurants in the region and the customers of his Vico butcher’s, who are reassured by its provenance.
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