Corsican cheese dairy
Jean-Pierre Aurenty, a passionate breeder based in Balagne, in the commune of Novella, assisted by his wife Sylvie. With around 350 "selected" Corsican goats, Sylvie and Jean-Pierre Aurenty produce a wide range of products in their European-standard cheese dairy.
You'll soon be able to discover the cheeses of the Aurenty couple, whose farmhouse goat's cheese bears the "Casgiu Casanu" label.
Casgiu Casanu is a 1901 association of Corsican farmhouse cheese producers.
Farmhouse cheese is made by the shepherd himself, using only the milk from his flock, on his own farm.
The producer is first and foremost a breeder, who doubles as a cheesemaker, selling his products, often in short circuits.
All they add to the raw milk is rennet, salt and, if necessary, lactic ferments.
The fragrant plants of the maquis and each shepherd's unique touch give the cheeses a bouquet and personality directly linked to the terroir.
- Gaec Aurenty's cheeses bear the "U Nuvellacciu" appellation, and include 4 types of cheese:
- Fresh cheese: available from mid-November to June,
- Venacais-type cheese, matured for 40 to 60 days, available from February to the end of July,
- Tomette, matured for 2 to 3 months, available from March to September,
- Brocciu PDO available to order.
Gaec Aurenty
Jean-pierre&sylvie Aurenty
20226 Novella
"A fiera di u casgiu", the island's leading event for farmhouse cheesemakers, is Corsica's regional farmhouse cheese fair, held every year in Venaco on the 1st weekend in May.
