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Fiumorbù
This artisanal cheese named after a small river in the north of Corsica has a sticky rind, marked by the colander in which it was moulded. It has a concentrated flavour, and the pâte sinks under light finger pressure, with no elasticity. Affinage takes at least 2 months during which time the cheese is turned every 2 days.
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Area
Corse |
Season
Spring - Summer - Fall - Winter |
Maturing
Minimum 2 months |
Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Ewe |
Entire
Weight
300 g (10,5 Ozs)
