Goat’s cheese. –
Visits : Open between Christmas and July and by appointment to watch the cheese-making process 9-12h
Regions : Dui Sevi-Dui Sorru - Cruzini - Cinarca
Categories : Animal farming, cured meats, cheeses
Agricultural sectors : Corsican cheese, Suckling lamb and goat
Rossi rises to the challenge!
Every generation of the Rossi family has been a goatherd here since 1634! Jean-André Rossi left Corsica at one point but has resolutely carried on the family tradition since his return. His daily life now consists of looking after 230 goats. While he acknowledges that he’s got a challenge on his hands, working 700 metres above sea level on land which is not capable of being mechanised, he hasn’t lost his sense of humour and wakes up every morning with a light heart.
“...The cheese tastes all the better for it, you cannot cheat on quality,” he says, proudly. However, his search for authenticity is not incompatible with the use of modern techniques when he believes that these will make the task easier. For instance, he uses a GPS device to track his goats down at night, given how difficult it can be to locate them over such a large area. Above all, the cheese he produces is delicious with his Brocciu being the star of the show. What’s more, Jean-André is extremely friendly and accommodating – in short, this is a must for tourists.
Letia lies within the Corsica Regional Nature Park and is on the GR 20 road. It’s a quaint little village in an exceptional mountain setting, just 20 kilometres from the beaches at Sagone. It’s open for visits between Christmas and mid-July.
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