Weight: 350
Maturation: Minimum 1 months
Cheese Type: Semi-Cooked, Unpressed
Fromagerie Donsimoni, a family-run affineur nestled in Corsica’s western hills near the Gulf of Porto, crafts U Passu with Herbs with deep reverence for island traditions. They source raw goat’s milk from small local herds that roam wild maquis lands. Historically, the name “U Passu” refers to a traditional wooden mold, often a repurposed gourd, used by shepherds for centuries during transhumance.
Herbs were pressed into the curds not for show, but to preserve the essence of the land through long winters. Nearly lost by the mid‑20th century, this herb‑studded cheese was tenderly revived by artisans like Donsimoni to capture Corsica’s aromatic soul.
On taste, U Passu with Herbs is soft and soothing. The paste is dense yet creamy, pale ivory with gentle flecks of rosemary, thyme, and juniper. The aroma is warm and delicate: sun‑kissed hay, a whisper of lemon blossom, and sweet wildflowers. On the palate, it opens with a quiet, milky brightness, like fresh yogurt with a drop of acacia honey, then unfolds into a tender nuttiness recalling shelled hazelnuts, finishing with a soft, earthy warmth and a faint herbal whisper. No sharpness, only comfort. This is Corsica in a quiet embrace—honest, gentle, and unforgettable.
Wine Pairing:
Pair with Patrimoniu AOP, Domaine Montemagni, Menhir Rosé—its crisp red‑berry notes and gentle minerality softly echo the herbs. For a red, choose Patrimoniu AOP, Domaine Montemagni, Menhir Rouge—a light, unoaked Niellucciu with tender tannins and violet whispers that embrace the cheese without overwhelm. Avoid heavy wines.
Food Pairing:
U Passu with Herbs pairs beautifully with wildflower honey, sliced apples or dried figs, toasted pine nuts or hazelnuts, air-dried ham or bresaola, rustic whole-grain bread, as the herbaceous notes in the cheese are complemented by sweet, fruity, nutty, savory, and botanical elements.
How to eat?
SGD30.9/350g
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