A FILETTA SHEEP CHEESE - SILVER MEDAL PARIS 2018

A FILETTA SHEEP CHEESE - SILVER MEDAL PARIS 2018

A FILETTA SHEEP CHEESE - SILVER MEDAL PARIS 2018

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Shipping time: 4 - 7 work days
From 11,53 €

Alérgenos y características

Source

Córcega

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Source

Córcega

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Corsican ewe's milk cheese A FILETTA

with thermised Venacais type milk, soft and tender. Smooth, alert and refined cheese. It has the scent of the maquis, which reflects the soul of this region.

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

Corsican ewe's milk cheese A FILETTA

with thermised Venacais type milk, soft and tender. Smooth, alert and refined cheese. You can find the scent of the maquis, which reflects the soul of this region.

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

Classification: Soft cheese with a washed rind

Main characteristic: 45% Fat on dry minimum, 100% ewe

Maturing: 6 weeks

Production period: Mid-October to end of June

Shipping: Isothermal bag

Composition : Pasteurized milk, salt, lactic ferments, rennet (25g of fat for 100g of finished product)

Translated automatically

More information

Corsican ewe's milk cheese A FILETTA

with thermised Venacais type milk, soft and tender. Smooth, alert and refined cheese. It has the scent of the maquis, which reflects the soul of this region.

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

Corsican ewe's milk cheese A FILETTA

with thermised Venacais type milk, soft and tender. Smooth, alert and refined cheese. You can find the scent of the maquis, which reflects the soul of this region.

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

Classification: Soft cheese with a washed rind

Main characteristic: 45% Fat on dry minimum, 100% ewe

Maturing: 6 weeks

Production period: Mid-October to end of June

Shipping: Isothermal bag

Composition : Pasteurized milk, salt, lactic ferments, rennet (25g of fat for 100g of finished product)

Translated automatically

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