My husband and I spent a memorable few weeks on Corsica several years ago, and I fell hard for the island and its cheeses. For good reason, it’s known (in translation) as both the Isle of Beauty and the Island of Shepherds. But when I tried to find similar Corsican cheeses at home, I largely struck out. I might occasionally score some Fleur du Maquis—a lovely creation, although Corsicans don’t eat it—but the rest of the island’s production was nowhere to be found. Until now.