Filleta, also spelt as 'A filetta' is an artisanal, unpasteurised Corscian sheep's milk cheese decorated with sprig of fern, which also gives it its name. The cheese comes from Isolaccio, which lies 45 km south of the town of Bastia.
The affinage of the cheese takes 4-6 weeks and there is a version produced with goat's milk from January until late July. A filetta is a delectable cheese with a slightly crunchy, salty and edible rind coating the soft and supple pate. It is mushroomy, earthy and herbal to taste with a faint hint of the fern spring. The fat content of A Filetta is 45%.
Other French cheeses: