The name ‘Fleur de Maquis’ means ‘Flower of the Maquis or Scrub’. Maquis is the term used to describe the dense vegetation of evergreen shrubs and small trees that are characteristic of Mediterranean coastal regions. The cheese is a tribute to the vegetation on the hilly island of Corsica, where the sheep are completely free to graze, eating local herbs, flowers, wild grasses and shrubs. The cheeses are also covered in these same herbs, which include sariette (savoury), wild rosemary, oregano and thyme, plus occasionally basil and majoram, all of which are hand picked from the local maquis.
The Ottavi family have been making this cheese since 1896, though the recipe dates back to the first Millennium. They are based in Ghisonaccia, on the east coast of Corsica. The Lacaune ewe’s milk is collected daily by local farmers and shepherds across the region before being heated, left to settle, broken into curds and then hand-packed into small round baskets and drained for three days. Finally, it is salted and covered with a coating of dried herbs.
The ewes are outdoor reared, fed a homegrown diet, and the cheese is made nearby, so there are very few food miles involved in production.