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Maxime ANSALONI

Ewe farmhouse cheese

Visits : December to May, every morning
June to September, every day on the plateau of Cuscionu.

Regions : Sud Corse

Categories : Animal farming, cured meats, cheeses

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

We’ve lost count of the number of generations of breeders in the Ansaloni family! By his own admission Maxime, 36, “fell under the spell” from a young age and taking the reins from his parents, Jocelyne and Jean-Luc, was an obvious move. All of his relatives contributed by passing on their invaluable knowledge needed to manage the 200-strong flock.

Today, the young shepherd is banking on the upcoming construction of his new dairy for exporting his produce internationally. It must be pointed out that Maxime is collecting the “Prix d’Excellence” [Award of Excellence]! The first one was given to Jocelyine, in 2005, for her casgiu sartinese.

Maxime has been continuing this tradition ever since! “You have to be demanding. Recognition from the profession aside, which is always welcomed, it’s the loyalty of my customers that I find reassuring!” From July, the herd migrates to the Cuscionu plateau for three months of grazing. Maxime is considering the possibility of milking at the high-altitude sheep pens with Jean-Luc. There is no shortage of projects for this shepherd from Muratello!

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