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.
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 :
Raw sheep milk cheese
Uncooked pressed paste
Fat content :
raw sheep milk, lactic ferments, rennet, salt