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

Shipping: Isothermal bag

Manufacturing:Curdling with natural rennet, heating, manual moulding, pressing, salting in brine, maturing in a hâloir for a period of 3 to 12 months.

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

Information: Pasteurized milk ewe's cheese with pressed uncooked paste, very fragrant. Traditional product with a smooth, firm and soft texture

Composition : Ewe's milk, 50% fat on dry matter.