Fromage de Maquis is a traditional Corsican sheep's milk cheese coated with dried maquis plants. Maquis refers to the impenetrable thickets where various herbs and shrubs grow, such as rosemary, sage, juniper; typical of the dry terrain of Corsica.

Made from the milk of a local breed of sheep, the cheese matures for three weeks to two months. The cheese is at its best when its surface begins to be decorated with blue and yellowish spots, which give the cheese a strong earthy flavor.

Try it with a Provençal rosé or white wine, or with a pale ale-style beer.