Traditional Corsican Cheese
It is a soft and light cream cheese, slightly sparkling, which is reminiscent of ricotta.
It is traditionally used as a dessert: in Corsican fiadone-type cakes, which is reminiscent of flan and cheesecake, or simply served with chestnut honey.
It is also associated with spinach, like Italian ricotta, to stuff cannelloni or garnish lasagna. It is delicious for stuffing vegetables, garnishing savory pies ... Its good fresh taste allows a generous seasoning rich in fine herbs: you can make delicious quenelles to place on a cold soup, or slip it into a salmon tartare.