Tasting advice:The tradition in Corsica is to eat the goat cheese with fig jam or figs with walnuts on a slice of bread.

Shipping: Isothermal bag

Manufacturing:Curdling with natural yeast, manual moulding, dry salting, maturing in a cheese cellar, for a period of 45 to 60 days.

Origin: Goat's milk collected from Corsican breed herds, raised on the plains of the eastern coast, with a natural "rangeland" type diet.

Information: Traditional goat cheese, with pasteurized milk, soft and tender paste. Typical product of the Casinca region, whose very mild climate accentuates the maturation and its nutty taste

Composition: Pasteurized goat's milk, lactic ferments, rennet, salt. Fat on total weight 25%