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Farmhouse sheep's cheese

Visits : December to July.

Regions : Nebbiu - Capi Corsu

Categories : Restaurants & guest houses, farm & cottage holidays, Animal farming, cured meats, cheeses

Agricultural sectors : Corsican cheese, Suckling lamb and goat

Saint Léonard
20233 Pietracorbara |

Laurent Albertini has been continuing a family tradition for almost ten years now. The tradition of his father, Antoine and his uncle, Lucien, who both had a flock of sheep. “I remember as a child, I always saw them working on this land, between the sea and the Pietracorbara foothills. At the time, they had about 220 sheep. Now, I have around 300”, Laurent says, in his calm voice and manner.

At his side, Annabelle, his wife, is in charge of making the cheese. The decision to embark on this adventure was taken jointly in 2010. “We have built up everything ourselves, from A to Z, in one and a half years! A real challenge! Our cheese workshop is very new”, Laurent explains enthusiastically. “Manufacture is a way of adding value to our product”, continues Annabelle, “it’s a sort of independence and a way of managing the production chain from beginning to end. Because I look after the sales as well!” she concludes. They sell in local shops and also directly from the farm of course. “The essential thing is to preserve the contact between the producer and consumer”, she stresses.

For this couple with their unwavering smiles, the future is full of new surprises and successes!

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