Fiore di muntagna

1. History

Fiore di Muntagna was born in the cellars of Xavier Baldovini's cheese dairy, using raw sheep's milk from the Aléria micro-region in Corsica. This "mountain flower" results from traditional cheesemaking with delicate curd molding. Initially experimented with goat's milk out of curiosity, it has become an iconic Corsican cheese.

2. Physical characteristics

Made from raw sheep's milk, it features a hard pressed, creamy paste in a round shape with a firm texture. The subtly amber paste is carefully washed, developing beneficial molds during aging. Matured for at least 60 days, it has an inedible rind when aged and 29% fat content.

3. Taste profile

Its creamy, fatty paste delivers a meaty and frank mouthfeel with subtle explosive flavors and a unique aroma. Notes evoke hazelnut, blending delicacy and typical Corsican terroir. Advanced aging brings bolder, more assertive notes from the molds.

4. Production zone and period

Produced exclusively in Corsica, in the Aléria region, following the natural seasonal cycle of sheep. Crafted artisanally with hand salting and traditional basket molding. Linked to Corsican mountain transhumance.

5. Certification

This artisanal Corsican cheese lacks specific AOP, AOC, or IGP certification. It relies on local traditional know-how without protected labeling. Quality is ensured by controlled aging and ancestral practices.