IMPLANTATED IN HIGH CORSICA, IN LUCCIANA, SINCE 1983, the Société Fromagère Corse proposes a range of cheeses resulting from the pastoral know-how. The men and women of the cheese dairy are committed to preserving and enhancing the traditions and richness of the land of the Isle of Beauty, also known as the Island of Shepherds. Pastoralism is an integral part of Corsica. The mountainous landscape makes the breeding of sheep easier than the breeding of cows.

The cheese dairy collects and transforms the milk of 70 shepherds producing milk from Corsican breed sheep grazing in a perimeter of 200 kilometers maximum around the cheese dairy. These walking ewes can walk up to ten kilometers a day to feed themselves and produce an average of 140 liters of milk per year and per head. This milk, rich in flavour, is collected between October and July to follow the natural production rhythm of the ewes. The cheeses are therefore not produced the rest of the year.

Made from 100% Corsican sheep's milk, this washed rind is regularly rubbed with a mixture of water and chestnut beer, a traditional and emblematic specialty of Corsica. This stage allows him to develop subtle woody notes and a crust of beige-orange color. The Casanu rubbed with chestnut beer is the fruit of a 100% Corsican know-how, a cheese with a tender heart, several times awarded at the Concours Général Agricole.