This “island of beauty” tends to protect both its natural riches and those created by man.  Its landscapes, manifold and contrasting, varying between the sea and the mountains, produce typical gastronomy where pigs and cheese are king. To appreciate this island, you need to like food with a strong character: ewe’s and goat’s cheeses are strongly rooted in the identity of the island. Not to mention Brociu – Corsican ricotta which can be eaten with sweet or savoury dishes. It is also noteworthy that Corsica has held the right to produce Roquefort since the 19th century. In fact, almost all of Corsican milk is used to make Fourmes, which are aged in Roquefort cellars.