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 by using unpasteurised goats' milk. Niolo, the soft, creamy white cheese with somewhat sticky in 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 very well suits with North American cuisine. It tastes good with a glass of white wine.