Cheese-making: A cornerstone of the ‘casearia’ tradition on the Isle of Beauty

A cornerstone of the ‘casearia’ tradition on the Isle of Beauty

Corsican tomme is one of the iconic cheeses of the Île de Beauté. This uncooked, pressed cheese, made mainly from sheep’s milk, holds a special place in the island’s culinary heritage.

Alongside brocciu, it is one of the cornerstones of the ‘casearia’ tradition – in other words, the Corsican cheese-making tradition.

A cheese with hints of the maquis

Corsican tomme takes the form of a flat cylinder, topped with a rustic rind in shades of grey or ochre. Depending on how long it has been matured, the rind may be covered with a light white down or natural mould, which are clear signs of its development.

Its firm, dense texture can become slightly grainy or brittle over time.

On the palate, this traditional cheese perfectly evokes the landscapes of Corsica, where land meets sea, and the wild scents of the maquis.

When young, this tomme reveals gentle notes of milk and hazelnut. Then, as it matures — from three months to over a year — its character becomes more intense, revealing more pronounced hints of woodland, a tangy note and musk.

A true expression of the Corsican terroir, with each month of maturation revealing a little more of its character.

Flavourful blends

Traditionally enjoyed at the end of a meal, Corsican tomme is best savoured with a good country loaf, accompanied by dried fruit such as figs and walnuts.

For a milder flavour, a fig or chestnut jam delicately balances its intensity and creates a lovely contrast between strength and sweetness.

When it comes to food and wine pairings, a full-bodied red wine is the natural choice to complement the rich, robust character of this tomme.

A touch of Corsica at Kaempff-Kohler

A breeze from the maquis is blowing over the Kaempff-Kohler cheese dairy right now…

Corsican tomme is our favourite of the week!