Corsican sheep's milk, herb-crusted and buttery, with a delicate finish.
Fleur de Maquis, the Corsican sheep's milk cheese rolled in rosemary, thyme, and wild maquis herbs. Soft, aromatic, perfect with rosé.
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Fleur de Maquis, also known as Brin d'Amour, is a sheep's milk cheese from Corsica, the island off the south coast of France where the wild maquis brush grows thick across the hillsides. The wheel is rolled in that same maquis, rosemary, thyme, savory, and a scatter of edible flowers and juniper, so the rind is the first thing you smell and the last thing you taste.
The paste underneath is ivory, semi-soft, and supple, with a softer cream line just under the herb crust and a slightly chalkier center when it's young. On the palate it's a gentle sheep's milk cheese, more buttery than tangy, that lets the herbs do the talking, rosemary up front, thyme and savory through the middle, a light peppery tickle on the finish. Almost minty in its aroma, as we like to say, but the paste itself is one of the most delicate sheep cheeses around.
It looks intense covered in all those herbs, but it's a small cheese that leaves a big impression, the kind of wheel that anchors a Mediterranean board next to a glass of rosé and a few fresh figs.
Semi-soft and supple, the ivory paste yields under the knife with a slight chalk at the center and a softer cream just under the herb crust.
Gentle sheep's milk core with a big aromatic lift from the herb coat, rosemary and thyme reading loud on the nose before the paste itself softens it on the palate.
A medium finish carried by the herbs, rosemary and savory notes hanging on after the milky paste fades, with a light peppery tickle at the back.
Clean sheep's milk lactic in the middle, more buttery than tangy, soft enough that the herbs don't have to fight it.
A faint toasted note from the sheep's milk, but this isn't a nutty cheese, the herb bouquet is doing the heavy lifting.
Thyme and wild Corsican herbs bring a dried-hillside, almost minty earthiness that reads vegetal rather than mushroomy.
A light peppery kick from the wild herbs and a touch of savory bite, more aromatic warmth than actual heat.
Natural rind
The rind is the show here, a thick coat of rosemary, thyme, savory and other maquis herbs that perfumes every bite. Edible and intended to be eaten with the paste.
Fleur de Maquis stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Herbal, aromatic wines from southern France and the Mediterranean echo the maquis herbs without overwhelming the soft sheep's milk paste.
Soft fruit and a drizzle of honey lift the herb crust, while a little olive tapenade plays back into the Corsican Mediterranean side of the cheese.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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