The Saint Pancrace campsite is also a typical Corsican cheese production. Historically, in Corsica, shepherds raise flocks of transhumant sheep and goats. The goats and sheep that are left to graze in the scrub and in the mountains then give quality milk which gives their particularity to traditional Corsican cheeses. Our flock is made up of one hundred and twenty Corsican sheep, which during the summer season go to the mountains.

In Corte and throughout the Corsica region, you will find many types of cheese, all of which are not locally produced. Recall that cheese is obtained by coagulation of milk, added more or less ferments and rennet. What is then called the curd is drained, molded and finally salted before leaving for ripening. The texture of the cheese depends on the balance between the lactic ferments and the rennet. Fresh cheeses contain little rennet while pressed cheeses, like tomme, require a large amount. It is the ripening time that differentiates and develops the flavors of the cheese. Fresh, it gives a feeling of freshness on the palate. Semi-dry, it develops its specific and dry taste, it has acquired its final taste. You will therefore be able to taste delicious Brocciu cheese, emblematic of our island at the Saint Pancrace campsite, but also Venacais and tome of sheep obviously!