Weight: 350
Maturation: Minimum 1 months
Cheese Type: Semi-Cooked, Unpressed
Fromagerie Donsimoni, a family-run affineur nestled in Corsica’s western hills near the Gulf of Porto, crafts U Passu Traditional with deep respect for island heritage. They source raw goat’s milk from small local herds that roam wild maquis lands. Historically, the name “U Passu” refers to a traditional wooden mold, often a repurposed gourd, used by shepherds for centuries during transhumance.
After goats grazed on rosemary, thyme, and juniper, the curds were lightly pressed, salted, and aged on chestnut boards in cool mountain cellars. Nearly lost by the mid‑20th century, this cheese was tenderly revived by artisans like Donsimoni to preserve Corsica’s pastoral soul.
On taste, U Passu Traditional is soft and soothing. The paste is dense yet fudgy, pale ivory beneath a cream‑to‑grey rind. The aroma is warm and gentle: sun‑kissed hay, a whisper of lemon blossom, and wildflowers. On the palate, it opens with a quiet, milky brightness, like fresh yogurt with a drop of honey, then unfolds into a tender nuttiness recalling shelled hazelnuts and dried chestnuts, finishing with a soft, earthy warmth and a faint, kind saltiness. No sharpness, only comfort. This is Corsica in a quiet embrace: honest, gentle, and unforgettable.
Wine Pairing:
Pair with Patrimoniu AOP, Domaine Montemagni, Menhir Rosé—its crisp red‑berry notes and gentle minerality softly echo the cheese’s herbal soul. For a red, choose Patrimoniu AOP, Domaine Montemagni, Menhir Rouge—a light, unoaked Niellucciu with tender tannins and violet whispers that embrace the cheese without overwhelm. Avoid heavy wines.
Food Pairing:
U Passu cheese pairs wonderfully with acacia honey, fresh pears or figs, roasted walnuts, prosciutto or speck, crusty sourdough, as these balance its tangy, slightly spicy alpine character with sweetness, savoriness, or earthy crunch.
How to eat?
HKD149/350g
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