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Sylvie BRUNELLI

U Rotolu

Sheep cheese – PDO Brocciu

Visits : From November to June, by telephone appointment 24 hours before / direct production and sale of Brocciu in the mornings / closed Mondays.

Regions : Sartinesi Valincu Taravu

Categories : Animal farming, cured meats, cheeses

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

Zone de livraison

PORTICCIO ET AJACCIO

Produits livrés

BROCCIU FRAIS AOP - BROCCIU PASSU ET FROMAGE TYPE BASTELICACCIA

In his little cheese making workshop, located on Rotolu hill a few kilometres from the seaside resort of Porticcio, Jean-François Brunelli still feels his mother’s presence, who officiated there for half a century, and whose expertise he rigorously followed. “When she passed”, explains the cheesemaker, “I felt distraught, she’d explained nothing to me. I reproduced everything from visual memory.”This strapping 61 year old fellow, who talks about technical matters with gusto and emotion, makes Bastelicaccia* and Brocciu the old-fashioned way, meaning in copper cauldrons. From early November to the beginning of June he works the milk from 120 Corsican ewes that graze by the sea. He could have chosen to simply sell to restaurants and local markets, but he chose to export.

“I read an article about famous Parisian cheesemakers." Specifically it mentioned Cherif Boubrit and Roland Barthélemy. "I called them and the next day I was in Paris with samples!”  

Since then, he delivers to a handful of carefully selected retailers and wholesalers in mainland France. In 2012, his expertise was deservedly recognised by the Guilde Internationale des Fromagers, which awarded him the prestigious (and unique in Corsica) title of “Maître Fromager” (Master Cheesemaker).

* A type of cheese specific to the region.

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