Fleur du Maquis is an unpressed, uncooked soft pâte cheese, with a mouldy rind and flavoured with herbs (savory and rosemary), raw goat’s milk or sometimes ewe’s milk. The fat content is at least 45%.
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FLEUR DU MAQUIS, a Corsican cheese
Origins of Fleur du Maquis…
This Corsican ewe’s milk cheese is recent, as it apparently dates from the 1950s. It is made using traditional methods.
Fleur du Maquis production area…
Fleur du Maquis is mainly produced in the Haute-Corse département.
The production of Fleur du Maquis…
It is traditionally made. Goat’s milk is collected from Corsican livestock, raised in the centre of Corsica on a natural “parcours” diet (which means from anything and everything, depending on what the animals find on their way). This explains the nice scrub scent of this cheese. The curdling is based on natural rennet. The moulding is made by hand and the salting is done when the cheese is dry. The maturing is done in curing rooms for 45 to 120 days. It is a typical Corsican product. In Corsica, the very mild climate emphasises the affinage and nutty taste.
Selection and tasting of Fleur du Maquis…
Fleur du Maquis looks like a ball with a diameter of 12 cm. It is 6 cm thick and weighs about 700g.
On a cheeseboard with different cheeses, it is better to serve Fleur du Maquis last. To match this cheese, it is advisable to use robust and full-flavored wines, like a white or red Côtes de Provence, or, even better, a wine from the Cap Corse.
Thursday 27th May, at L’Artisan in Mosman, NSW, themed on the French island of Corsica (la Corse).
