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Source
Córcega
Source
Córcega
Net weight:
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.
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)
Net weight:
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.
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)
