Family tradition at the service of Corsican cheese
On the plains of Balagne, in the heart of Corsica, the Fondacci family has been perpetuating ancestral know-how in the breeding of ewes and the production of farmhouse cheese for generations. Today, François, son of José and Antoine, passionately embodies this family tradition, honoring his Corsican roots.
Originally from Santa Reparata, the Fondacci family have always been sheep breeders and producers of farmhouse cheese. In 2008, François took over the reins of the farm, which spans four of the region's most emblematic communes: Santa Reparata, Monticello, Île Rousse and Speloncato. With almost 350 animals to manage, the task is colossal, but for François, it's a natural heritage that he learned to appreciate alongside his father.
For the Fondacci family, cheese is a family affair. Alongside François, it's José who makes the cheese, passing on his know-how with dedication. Traditionally, in Corsica, it's the woman of the house who takes on this task, a custom respected with affection by the Fondacci family. But the helping hand doesn't stop there: François' wife Julia also provides invaluable support in the field and with administrative tasks.
For François, cheese is much more than a job: it's a true passion inherited from his ancestors. The centuries-old history and traditions of Corsica are reflected in every cheese he makes. For the Fondacci family, every gesture is marked by respect for the land and the animals, perpetuating a precious heritage for future generations.
With François Fondacci and his family, Corsican cheese becomes much more than a food product: it's the symbol of a family history rooted in the land and traditions of the Isle of Beauty.
