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GAEC D'URTOLU

GAEC D'URTOLU - Fromagerie MALLARONI

PDO BROCCIU / EWE FARMHOUSE CHEESE / SUCKLING LAMBS

Visits : By appointment :
from november to june (brocciu- fromage).
From december to august (fromage)

"brocciu passu "- white butter -

Regions : Sartinesi Valincu Taravu

Categories : Animal farming, cured meats, cheeses

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

Vallée de l'Ortolo, Route de MOLA
20100 Sartène
  06 14 49 84 77
  gaecdurtolu@gmail.com vmallaroni@yahoo.fr

GAEC d’Urtolu, located in the valley of the same name in the commune of Sartène in Corsica, is primarily a story of family and wonderful encounters. The story begins in 1998 with Jean-Pierre Mallaroni, the founder and initiator of this wonderful adventure. He decided to making a living as a shepherd following his postgraduate diploma and several years of teaching. He takes his brother, Manou, along on this adventure. The former takes care of the land, the sheep and the milking, and the other is in charge of making the cheese and selling it. In 2008 they are joined by Sarah Cerruti, a neighbour of the farm. She had met Jean-Pierre at the agricultural college seven years before. The three farmers discussed the idea of working together, and GAEC was the result. A few years later, Gabrielle Mallaroni joined the venture at the dairy, followed by Vannina Mallaroni in 2018, a professional urban planner who had always been passionate about cheese. Today, GAEC is home to 400 Corsican ewes grazing on the green and peaceful lands of the Urtolu valley, known as “Lezza”, in the south of Corsica. They graze all year round, with most of their food coming from the farm, which ensures the production of high-quality milk that expresses the Sartène terroir. Smoked Casgiu Sartinesu raw milk farmhouse cheese, fresh brocciu, brocciu passu and, at the end of the season, “beurre blanc/white butter”, are all produced according to the seasons and traditions, under modern processing and working conditions.

Ewe cheese farm (smoked Casgiu Sartinesu) - PDO brocciu (passu and fresh) - Beurre blanc/White butter - Milk-fed lambs. GAEC d’Urtolu, located in the valley of the same name in the commune of Sartène in Corsica, is primarily a story of family and wonderful encounters. The story begins in 1998 with Jean-Pierre Mallaroni, the founder and initiator of this wonderful adventure. He decided to making a living as a shepherd following his postgraduate diploma and several years of teaching. He takes his brother, Manou, along on this adventure. The former takes care of the land, the sheep and the milking, and the other is in charge of making the cheese and selling it. In 2008 they are joined by Sarah Cerruti, a neighbour of the farm. She had met Jean-Pierre at the agricultural college seven years before. The three farmers discussed the idea of working together, and GAEC was the result. A few years later, Gabrielle Mallaroni joined the venture at the dairy, followed by Vannina Mallaroni in 2018, a professional urban planner who had always been passionate about cheese. Today, GAEC is home to 400 Corsican ewes grazing on the green and peaceful lands of the Urtolu valley, known as “Lezza”, in the south of Corsica. They graze all year round, with most of their food coming from the farm, which ensures the production of high-quality milk that expresses the Sartène terroir. Smoked Casgiu Sartinesu raw milk farmhouse cheese, fresh brocciu, brocciu passu and, at the end of the season, “beurre blanc/white butter”, are all produced according to the seasons and traditions, under modern processing and working conditions.

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