In his small cheese factory situated on the hill of Rotolu, some miles recessed from the seaside resort of Porticcio, Jean-François Brunelli, feels again the presence of her mother who has worked during half a century and whose he has respected the know-how, when she died, explains the cheese maker, “I felt bereft, she did not explain me anything, I reproduced everything thanks to my visual memory”.
This tall man of 61 years old who knows to speak techniques with enthusiasm and emotion, makes Bastelicaccia and Brocciu in a traditional way, that is to say in cauldrons of copper. From the beginning of November to the end of June, he transforms the milk of 120 sheep of Corsican race who pasture in the seaside. He could only sell for restaurants and local markets but he chose to export. “I read an article on famous Parisian cheese makers that cited Cheriff Boubrit and Roland Barthélemy, I phoned them and the day after I was in Paris with samples!” Since, he delivers to some retailers and wholesalers selected in France. In 2012, his know-how was recognized at his fair value by the International handbook of cheese makers that gave him the prestigious title and unique in Corsica “Master of Cheese”.
Reception : From November to June, by telephone appointment 24 hours before (leave a message). Closed on Mondays. Brocciu making live in the morning.
