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Venaco
With Niolo, Calenzana and Broccio, Venaco is one of the most typical Corsican cheese. The name originally derived from the place of production, Venaco, a town in the center of Corsica, but it is no longer made there. Venaco is a fermier cheese.
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Area
Corse |
Season
Spring - Summer - Fall - Winter |
Maturing
2 months |
Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Ewe |
Entire
Weight
200 g (7 Ozs)
