Fleur de Maquis is a semi-soft cheese made in Corsica from Lacaune ewes’milk.
Corsica, is under French sovereignty since 1768, and is an island of the Mediterranean renowned for its gastronomy and local products. Fleur de Maquis, created in 1989 by the Ottavi cheese factory, is made from October to June and refined from 2 to 5 weeks.
The name “Fleur de Maquis” means “Flower of the Maquis,” and refers to the evergreen vegetation found in these coastal regions of the Mediterranean. It is also often called “Brin d’Amour,” meaning “a breath of love.”.
The cheese is characterised by a creamy, consistent and a moist textured pate, which is covered with an aromatic rind of rosemary, fennel seeds, juniper berries and the occasional bird’s eye chilli.
The cheese has a sour, citrusy taste and feels a bit mild in the mouth. Fleur de Maquis is said to have a good balance of contrasting flavours: the soft milky freshness of the pate and the scents of the aromatic herbs.
When young, the cheese is firm and moist, with citrus flavours and a slightly sour tang. With age the rind becomes dotted with a blue-grey mold. The texture of the cheese also becomes softer, absorbing the savoury and herbaceous flavours of the rind.
This cheese pairs well with many types of wines and especially with Riesling, Tempranillo and Albarino.