Brin du maquis

Also called the "Brin d'amour", it is a sheep's milk cheese created in the 1950s.

It is handcrafted in the Bastia region of Corsica.

It's name refers to the typical vegetation of the island. Its crust is covered with aromatic herbs such as savory and rosemary as well as juniper berries, myrtle and small bird peppers.

This combined with the taste of the cheese is a good way to make the cheese

This combined with the sheep's milk gives it an inimitable character and an intense flavor that perfectly translates the Corsican character. It is conceived as a tribute to the vegetation that perfumes the island's rolling countryside.

It is made from a variety of ingredients

It is matured for a minimum of one month. It is produced from mid-October to mid-June.

At the end of a meal, Corsicans pair it with dried fruit, fig jam or dates.