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David et Karine SANTUCCI

Muteri

FARMHOUSE GOAT CHEESE - PDO BROCCIU

Visits : From February to November by appointment / fresh cheese from February, ripened from March.

Regions : Casinca - Castagniccia - Costa Verde

Categories : Animal farming, cured meats, cheeses

Agricultural sectors : Brocciu cheese, Corsican cheese

David and Karin’s energy are infectious! Their young farm, nestled in the heart of Castagniccia, is home to 90 goats, a “modest flock”, according to David, but “the Santuccis have extensive experience!” Karin adds.

Her husband is a local, born in this village that he loves so much, Perelli d’Alesani! His ancestors have always produced charcuterie and cheese on this land. It was Karin, who hails from Sartène - but also has ties to Perelli from her mother’s side of the family - who ultimately had to adapt! “When I first came to the sheepfold as a young girl, I realised that I was going to have to put my high heels back in my wardrobe!” remembers the goat herder’s wife with a smile. Armed with appropriate footwear, she quickly learnt the ancestral cheese-making techniques alongside her mother-in-law, Marcelle. “She taught me everything!” she says.

It was this learning experience which helped her earn a PDO (protected designation of origin) for her Brocciu in 2015! That same year, the young woman also created her own cheese: “An innovation that designed itself! The famous goat cheese revisited, Muteri-style!” Karin says proudly and humbly. The future holds many surprises for visitors!