Fromage Fermier de Brebis - Brocciu AOP
Visits : From December to May: On sale every day except Wednesday mornings.
Visits by appointment only
Regions : Nebbiu - Capi Corsu
Categories : Animal farming, cured meats, cheeses
Agricultural sectors : Brocciu cheese, Suckling lamb and goat, Corsican cheese
Chemin de Sollaru Suttanu
Nothing could have prepared Sabrina Lorenzi to become a shepherdess. "It’s a profession that has always interested me. It is usually passed down from generation to generation - but this was not the case for me! - I thought it was out of my reach," she says.
In 2008, while working as a dental assistant, she completed her training at the agricultural college in Borgu. Her meeting with Jeremy soon afterwards would change her life! Sabrina watches her father-in-law, a goat farmer and cheesemaker.
In 2017, she took the plunge and settled in the village of Canari with a farm of 80 ewes. "Jérémy helped me so much. He is the one who manages the technical management of the herd," continues Sabrina. And now I'm even assisted by our two grown-up daughters!
Looking at 10-year-old Maud and her youngest daughter Cloé in the middle of the herd, which now consists of 150 animals, the succession seems to be assured! The cheese production is processed at the E Pasturelle cheese factory, which opened in 2018. For Sabrina, this is the culmination of her work. She makes Brocciu PDO, casgiu frescu*, which is a mature tomme cheese, and she also sells traditional suckling lamb.
Sabrina and Jérémy are also breeders. They emphasise the support they receive from technical organisations and how they and other sheep farmers help each other. They are keen to improve their herd’s genetics so that they can increase their production quantity in order to better satisfy the demands of cheese lovers.
With the commitment demonstrated by E Pasturelle and Sabrina Lorenzi, we are once again convinced that anything is possible in life!
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