Niolu

Niulincu in Corsican, Niolu is a raw sheep’s or goat’s milk cheese made on the lofty plateau of Niolo, an area known as the cradle of Corsican shepherds, crisscrossed by transhumance trails since ancient times.

It is exclusively a fromage fermier, a soft cheese with a washed rind aged for three to four months in a humid cellar. It’s powerful stuff—as the French say, a ‘fromage de caractère à la saveur d'un piquant unique’—a characterful cheese with a uniquely spicy flavour.