U Boscu Di U Nebbiu

Produced by the Donsimoni family in Rutali, Haute‑Corse, this cheese is made from raw goat’s milk (and occasionally sheep’s milk) sourced from their own flocks. Aged for several weeks on wooden boards, it reflects the maquis‑covered hills of Nebbiu and the traditional farmhouse cheesemaking passed down through generations. The name U Boscu di U Nebbiu means “the forest of Nebbiu” in Corsican, evoking the rural, wooded landscapes where the animals graze.

With a soft, washed rind and pale ivory paste, U Boscu Di U Nebbiu is creamy and slightly elastic. It offers mild tangy notes, gentle earthy undertones, and a hint of lactic sweetness. As it ages, the aroma deepens and the texture becomes richer and more supple.

Pair it with a Corsican white wine such as a Vermentino or Muscat du Cap Corse. These wines offer bright acidity and citrus‑herb aromas that cut through the cheese’s creaminess and complement its refined grassy tones.