In Corsica, the climate requires herds and their shepherds to migrate from the coast to the mountains. From the end of spring, they flee the heat and join the green pastures in altitude, released from the snow. With the transhumance, the vegetation of this dry region opens up, which prevents fires. The Corsican ewe is recognized as one of the five breeds of French milk owes. Milking, processing, drying and ripening techniques down through generations and give Corsican cheeses a reputation that extends beyond the island.