Prepare to embark on a culinary journey through the verdant valleys and sun-kissed mountains of Corsica, as we delve into the world of A Casinca, one of the island’s most celebrated cheeses.
This guide is your passport to a realm of rich, distinctive flavors that embody the spirit of this stunning Mediterranean paradise.
Discover how A Casinca cheese, a product of pastoral tradition and artisanal expertise, has earned its place on the tables of gourmet connoisseurs worldwide.
Quick facts about A Casinca
|Casinca region in Corsica, an island in the Mediterranean Sea. France
|Type of Milk
|Soft and creamy texture
|Mild yet distinctive taste with a hint of tanginess
|Pronounced nutty smell with hints of herbs
|The cheese is usually matured for at least three weeks
|Weight and shape
|400 g (14 oz), Round
|Light red wines and fruit jams
|Elastic, soft springy texture, soft tender dough
|White to slightly yellow
What is A Casinca?
A Casinca is a traditional goat’s cheese originating from the Casinca region of Corsica, an island in the Mediterranean Sea. This region is known for its gentle climate and natural herby terrain of maquis, both of which contribute to the quality of the milk used in the cheese.
The cheese-making process involves using natural rennet to make the curd, hand-shaping (moulage), and dry salting. The cheese is then matured for a period of 45 to 120 days. The result is a soft, tender cheese with a taste that becomes nutty as it ripens.
This classical goat’s cheese benefits from the unique characteristics of the terrain where the goats graze, adding a distinctive flavor profile to the cheese.
What does A Casinca taste like?
A Casinca cheese has a soft, tender texture and a mild, yet distinctive flavor. The taste is initially quite fresh and tangy but becomes more nutty and complex as the cheese matures.
Thanks to the unique terrain where the goats graze, the cheese has a subtly herby note that adds to its overall flavor profile.
Tasting Notes of A Casinca
- Texture: Soft and tender. It’s not overly firm, providing a pleasant mouthfeel.
- Color: Natural, pale color that can range from white to slightly yellow depending on its maturity.
- Flavor: The flavor of this cheese is fresh and tangy when young, developing into a more nutty and complex profile as it matures.
- Herbaceous Notes: Subtle herby note that adds depth to the flavor.
- Rind: The rind is natural, edible, and slightly wrinkled. It contributes an additional layer of texture and flavor to the cheese.
- Aroma: Mild aroma that hints at the unique characteristics of the Corsican terroir.
- Pairing: Pairs well with light-bodied wines, fresh fruits, and crusty bread. It can also be used in cooking, particularly in traditional Corsican dishes.
- Maturity: Matured for a period of 45 to 120 days, during which its flavors intensify and become more nuanced.
What pairs well with A Casinca?
Food that goes well with A Casinca:
|Crusty French bread, Whole grain bread
|Fresh figs, Grapes, Apples
|Fig jam, Apricot preserves
|Roasted bell peppers, Grilled zucchini
|Dark Chocolate, Honey
Beverage that goes well with A Casinca:
|White wine, Sweet sherry, Madeira, Aged tawny port
|Herbal teas, Green tea
|Lemonade, Sparkling water, Soda
|Natalie’s Swizzle, Lobster Bloody Mary
|Golden or dark rum, Good vodka, Tequila
|Belgian Tripel, Fruit beers
More Cheeses from France: