Brocciu Pierucci is a freshly prepared cheese made from whey and raw sheep's milk. Primarily available from October to May, this cheese is a cornerstone of the Corsican cheese culture. Outside of this season, the brousse takes over. Fromagerie Pierucci, founded by Francesca Pierucci in 1912, represents a family tradition of several generations of Corsican shepherds. Located south of Bastia, the company sources milk from about sixty local farms to ensure the quality of its products. This 500 g pot of brocciu embodies the richness of Corsican terroir, preserving authentic know-how and artisanal tradition.