Made from unpasteurized sheep's milk
Country of origin: France
Type: soft, processed
Fat content: 50%
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.