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Marie-Antoinette et François ALBERTINI

Gaec A Sulana

Traditional sheep's Cheeses Brocciu PDO

Visits : December - July, 10am - 5pm.

Regions : Centru di Corsica

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : Brocciu cheese, Corsican cheese

Some vocations seem to skip a generation – that’s certainly been the case for Marie-Antoinette Albertini, as she follows in the footsteps of her grandfather, a niulincu* shepherd.

“The agricultural traditions were always washing over me, especially when I was with my aunts – they were goat herders in Galeria, and they passed the farming torch on to me,” she recalls. “My father was a zoological technician at the INRA (the national institute for agricultural research) – he taught me the sort of scientific methodology that I still apply in my production today.” And yet, Marie-Antoinette first cut her teeth in first aid and archaeology: “Archeology was always my great passion; even today, I try to get involved in digs whenever I can.” After studying social sciences at Corsica University, she met her future husband, who wanted to return to the countryside and start a farming operation. Marie-Antoinette decided to follow this path home: “I started out by helping an old shepherd, and when he retired he gave me his flock. From there, I decided that this was my vocation,” she explains. Today, Marie-Antoinette still has her hand on the tiller, producing one of the region’s famous traditional cheeses: casgiu niulincu. Nor is her success limited to her own generation: Marie-Antoinette’s son is currently preparing to take on the business, following in the footsteps of his mother and great-grandfather.

 

*from the Niolu region.