Flinty Corsican sheep with concentrated almond depth and peppery finish.
Corsu Vecchio, an aged raw sheep's milk cheese from Corsica. Firm, nutty paste with toasted almond, wild herb, and a long salty finish.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Corsu Vecchio is an aged sheep's milk cheese from Corsica, the rugged Mediterranean island whose maquis-covered hillsides feed a long tradition of tomme-style sheep cheeses. Made from raw milk and aged out under a rustic natural rind, this is the kind of cheese that shows what happens when a small flock, a hot island, and patient aging get to do their thing.
The paste is firm and dry, breaking into flinty shards rather than clean slices, with the concentrated chew you want from a well-matured sheep. Flavor runs toasted almond and browned butter through the middle, with a long salty backbone and a whisper of wild herb lifting off the natural rind. There's a gentle peppery warmth at the finish that sits and waits, sheepy and savory without ever going stinky.
Corsican sheep cheese is a small category with a big personality, and Corsu Vecchio lands squarely in the aged-and-serious camp. One of my favorites to shave over a warm salad or set out with a piece of chestnut honey and a few figs.
Dense and firm under the knife, breaking into flinty shards rather than a clean slice. Dry paste with the concentrated chew of a well-aged sheep's milk cheese.
Bold and savory the way aged Corsican sheep cheeses run, with a lanolin-rich sheepy pull and a long salty backbone. Assertive without tipping into funk.
Long and savory finish, salt and roasted-nut notes lingering well past the swallow. Wants a second taste before you're done with the first.
Most of the fresh-milk character has cooked down over the aging. What's left reads more like warm cream than yogurt, sitting quietly under the nut and salt.
Toasted almond and browned butter run right through the paste, that classic aged-sheep nuttiness you get in a mature Corsican tomme.
Wild herb and dry hay lift off the natural rind, a whisper of the Corsican maquis without going barnyardy.
A gentle peppery tickle on the back palate at the finish, more warmth than bite.
Natural rind
Rustic natural rind, dusty and grey-brown, carrying a whiff of dry herbs and cave. Edible if you like a rustic finish, but most cut it back.
Corsu Vecchio stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Aged sheep's milk this dense wants a wine with some backbone and a little acidity. A Corsican rosé keeps it regional, and a dry sherry or amber ale plays into the roasted-nut side of the paste.
The salty, nutty paste wants something dark and sweet to balance it. Chestnut honey is the Corsican move, and figs or pears cool down the sheepy intensity.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
