Ardi-Gasna
The traditional " fermier " Ardi Gasna cheese is made with whole ewe’s milk from the Pyrenees। It is principally produced in the Nive valley. The Ardi Gasna are uncooked and pressed, and semi-hard. Affinage ( maturing ) is between 4 and 6 months. The cheese is at its best in the fifth month, when a slight chestnutty taste develops. The Ardi Gasna can be eaten all year round, but the spring and summer months are undoubtedly the best as the milk is enriched by the spring grasses. AThe Ardi Gasna is an excellent cheese to serve on a cheese board, greatly appreciated. It marries well with a salad, and can be eaten as a desert with " griottes "jam.This cheese has a very refined taste.The orange/yellow rind is slightly humid, the pate firm but supple.

Bel Fiuritu
Curdling containing natural presure, manual moulding, dry salting, maturing on cellars for 4 to 10 weeks। Cheese from ewe's thermized milk (region of Venaco) with soft and tender pâte. Consistent, alert and refined cheese. One finds there the perfume of the maquis, which reflects the soul of this area. Origin: Ewe's milk collected in livestock of Corsican race, raised in the plains of the Eastern coast, with a natural food of type “parcours”.

Broccio Passu
The existence of the Broccio Passu on the Ile de Beaute (the beautiful island) is without doubt as old as the existence of ewes on the island। Like the people of Corsica it has a strong personality and is part of this magnificent island’s heritage. The Broccio Passu is produced throughout the island and since 1988 has been a member of the AOC family. Its profile and characteristics are practically identical to the Brousse provençale. The Broccio comes in the form of a ball of curd that has been flattened and presented in a returnable wicker basket, known as "les canestres", which varies in sizes. Broccio is usually eaten fresh, within forty eight hours, but if drained and salted it can be ripened like other cheeses. The ripening of this cheese represent about 15 % of the total production. It is an unusual cheese in that it is made from lactoserum, that is the whey that is recuperated after cheese making. One needs 11 litres of milk to obtain the lactoserum to produce a kilo of Broccio. The taste of the Broccio Passu is strong and little spicy।The pate has a very soft, creamy and fine texture that will be a delight for all palates।

Filetta Corse
A filetta means fern in Corsican. This artisanal cheese decorated with a sprig of fern comes from Isolaccio, which lies 45km south of the town of Bastia. The Filetta Corse has a faint smell of the cellar and fern leaves.