- Selection n° 1 -

Testa Mora

This cheese is a specialty from the mountains of Corsica. Under its thick brown rind, it reveals a slightly dry ivory paste with a relative strength, but without being aggressive. When tasting, it has a pleasant rustic flavour.




This Corsican cheese matures for a period of 90 days.

Tasting tips

Pairing cheese and wine

Testa Mora goes perfectly with Corsican wines such as a Gentile Biancu.

Our Testa Mora

In 1963, Sylvain Germain took the farm over and began its modernization, while remaining faithful to the dairy tradition linked to the wilderness and pastoral culture in Corsica. Combining tradition and modernity, Corselait dairy is also known for its other cheeses such as Corsican Square, Cyrnos, Pasturella, Carré du Maquis, Kalliste or Brocciu PDO.

Did you know that ?

The Corsican emblem, the Moor’s head, takes the form of a black coloured face wearing a white bandana on the forehead, and represented on a white background. Also called "Testa Mora" in Corsican, this flag is used everywhere in Corsica. It represents both Corsica and its inhabitants.



Commercial name : Testa Mora Name : Raw sheep milk cheese Type : Uncooked pressed paste Preservation : Around 8°C
Fat content : 38% Ingredients : raw sheep milk, lactic ferments, rennet, salt Allergen : milk
Local cheesemaker / refiner
Name : Corselait Address : Furiani, Upper Corsica