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Les Bergeries de Monaca

Sheep cheese and “Tomme” made on the farm- PDO Brocciu - Suckling lambs

Visits : 20 November to 20 August, by appointment.

Regions : Sartinesi Valincu Taravu

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : Brocciu cheese, Corsican cheese, Suckling lamb and goat

Route de Baracci - Viggianellu
20113 Viggianello
  06 09 98 14 78

Jean-Simon Mondoloni is a fervent supporter of pastoralism: a simple, authentic value that the farmer continuously extols. “I always considered the land as Mother Earth”, explains this fascinating farmer, “rather than just a speculative thing. It is essential for me to live in perfect harmony with everything that surrounds me.”

And Jean-Simon’s surroundings are a real paradise: twenty-three of the sixty hectares making up the farm have been transformed into meadows to provide grazing for his animals. “You have to live in and be a part of this land, in order to understand the importance of the renewal of our heritage.” Jean-Simon shares these same values through the manufacture of his cheese.

“The Tomme Sartenaise was originally a cheese for the workers that kept well. So it has to taste good at any age. And that is where our experience and expertise comes in: the perfecting of maturation techniques. It is not just a case of ‘making the cheese’ but understanding its history. That is what gives meaning to our production!” concludes Jean-Simon.

In former times, the erudition and poetry of the Corsican shepherds was renowned by all. Now we know that this is not just a legend!