Bastia’s cheese desert finally had a change in fortunes back in 2018! And it was all thanks to Gaëtan Tullio and Pierre-Marie Antonini who, without relying exclusively on locally produced goods, offer up 200 smelly cheeses made on the island, from the mainland, and even further still. For an introduction to the richly flavorful local cheeses, head to the Venaco-style goat cheese section (U Marfisola made by Xavier Bartoli or A Scubella by Antonini-Savelli at €13.50 a piece), or explore the Bastellacciu sheep milk cheeses (like those from Ferrucci or Celli et Mundoni, at €34.90/kg), which are surrounded by feta (Memmos, €35/kg), cheddar (Wyke, €3.90 a piece), blue Stilton (Clawson, €9.90 for a jar) or Comté aged for 36 months (Notre-Dame, €50/kg). // D.S.
Hidden gem: The Cutalellu produced by Guillaume Acquaviva (€15.90 a piece), one of the best goat cheeses in Corsica.