A Filetta is a semi-soft sheep’s cheese from Corsica. The sticky rind is a light orange colour and the top is adorned with a sprig of fern leaf. The paste is a pale yellow colour and is smooth and supple in texture, while the edible rind adds a little crunch. It has an earthy, strong aroma and there are notes of mushroom and herbs on the palate, with a salty, tangy kick nearer the rind.
After the milk is pasteurised and coagulated, the curd is cut, milled, drained and turned. It is matured for 4-6 weeks, during which time it is regularly washed in a salty brine
A Filetta is produced by the Mattei family in the small commune of Taglio-Isolaccio, who have been established farmers since 1972. Having perfected the art of cheese-making and their own recipe over the years, they opened their A Filetta cheese dairy in 1989. They now combine tradition and modernity to produce their unique cheese throughout the year.
This cheese has plenty of character so can be enjoyed on its own. We find it goes well with savoury red wines from the Languedoc-Rousillion or Southern Rhone regions, but it will pair best with native grape varietals from Corsica.
Ingredients: Milk (sheep's), salt, traditional rennet, dried herbs. Pasteurised.
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