Fleur du Maquis Corse

1. History

The Fleur du Maquis, also known as Brin d'Amour, is a Corsican cheese created in the 1950s, around 1953, by M. Corsaletti near Calenzana. This artisanal cheese pays homage to the maquis, the iconic aromatic vegetation of Corsica. It quickly became a symbol of Corsican terroir due to its unique herb aging process.

2. Physical characteristics

Fleur du Maquis is made from sheep's milk, typically shaped into small wheels or cubes weighing 300 to 500g, with a soft, creamy, sometimes slightly crumbly paste. Its rustic crust is hand-covered with maquis herbs like rosemary, thyme, savory, fennel, juniper berries, and bird's eye chilies, giving it a textured, colorful appearance. Aging lasts from 3 weeks to 3 months, yielding a smooth, melting texture.

3. Taste profile

The flavor is rich and complex, featuring herbaceous, floral, and woody notes from Mediterranean aromatics on a sweet, powerful milky base. Depending on aging, it develops intense, captivating tastes with vegetal freshness and a spicy hint from chilies. Perfect enjoyed as is, as an aperitif, or on a cheese board, it pairs well with Corsican white wines like Vermentino.

4. Production zone and period

Primarily produced in Haute-Corse, around Bastia and Calenzana, this cheese is typical of the Corsican region. Artisanal production uses local sheep milk and maquis herbs, available year-round but optimal during grazing seasons. No specific period is noted, but it is cave-aged for peak enjoyment.

5. Certification

Fleur du Maquis has no official AOC, AOP, or IGP certification, though it is an iconic product protected by Corsican artisanal know-how. Its recognition stems from local cheesemaking tradition and limited production. Cheesemakers like Ottavi uphold this excellence without a European label.