During the making process, the cheese is covered with aromatic coating of rosemary, fennel seeds, juniper berries and the occasional bird's eye chili. It has a sour, citrusy taste and feels a bit mild in the mouth. With age, the cheese is dotted with blue-grey molds as the pate absorbs the herbal flavours of the rind.
Country | France |
Region | Corsica |
Age | 1 -3 month |
Milk | Sheep |
Fat | 45% |
Classification | Soft Cheese with Natural Rind |
Strength | Medium |
Texture | Creamy |
Flavour | citrusy, mild, sour, tangy |
Aroma | herbal, musty, nutty |
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