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Niolo

Niolo
Pierre Bona / CC BY-SA 3.0

  • Made from unpasteurized sheep's milk

  • Country of origin: France

  • Region: Corsian

  • Family: Cheddar

  • Type: soft, processed

  • Fat content: 50%

  • Texture: creamy

  • Rind: washed

  • Colour: white

  • Flavour: nutty

  • Aroma: strong

  • Vegetarian: no

  • Synonyms: Niolu de brebis fermier, Niulincu, Fromage Fermier de Brebis du Niolu

It was the 1950s when Niolo (Fromage fermier de brebis du niolu / corse Niulincu) cheese came into existence. The Corsican village of Casamaccioli in France is the place where Niolo cheese was first produced. The cheese is also referred to as a 'modern cheese'.

During the 1950s, the Santini brothers made Niolo cheese using unpasteurised goat's milk. Niolo, the soft, creamy white cheese with somewhat sticky consistency, comes in a square shape. It has a nutty flavour and a natural white/grey rind. When ripened for three months, Niolo gets its strong smell for which it is famous and known!

This cheese goes well with North American cuisine and white wine.

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