![]() A creamery in Corsica makes the cheese under contract. ![]() This story makes sense given that Brin d’Amour is a registered trademark, owned by a large import-export firm near Paris. She said that the first time she ever saw Brin d’Amour was at Rungis. ![]() The islanders prefer their sheep cheese plain, Le Beschu told me. The cheese was made in Corsica but shipped to Rungis, the wholesale market in Paris, for sale to shops everywhere except, apparently, in Corsica. Le Beschu’s understanding of Brin d’Amour (“sprig of love”) is that it was dreamed up in the 1950s by a Parisian distributor. ![]() Fleur du Maquis (pictured above) and Brin d’Amour-so similar they’re often mistaken for each other-are insanely delicious so I don’t get why Corsicans disdain them. ![]() She told me, to my surprise, that Corsicans don’t eat the herb-coated sheep cheese that is the island’s most famous export. We ate a lot of rustic and wonderful sheep cheese and I met at length with Catherine Le Beschu, then the director of an organization that was trying to protect these vanishing cheeses. My husband and I spent three weeks in Corsica a few years ago (do it!), and our visit happened to coincide with a two-day cheese fair celebating the island’s shepherds. ![]()
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