Corsu Vecchiuis a traditional pressed sheep’s milk cheese, or
tomme de brebis
, from the French island of Corsica. Its name translates to “Old Corsican”. The cheese is known for its bold yet balanced flavor, which comes from the wild herbs and flowers the free-ranging sheep graze on.
Aged for 5 months, typically in small, 4-pound wheels.
Mild, with salty and nutty flavors complemented by notes of caramel, wild herbs and hints of briny, oceanic character from the coastal grasses that provide pastures for these sheep. It’s a virtual encapsulation of the windswept Mediterranean in cheese form! Oh, and don’t skip the rind, it delivers a touch of barnyard funk that is curiously addictive.
Truly worth your indulgence!
Wine Suggestions: A rose from Corsica is perfect here, as are light and lightly-chilled reds. If you’re a white wine fan, reach for your richer versions, from vermentino to pinot gris to unoaked chardonnay.
