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A Casinca
The rennet for making the curd is natural, hand moulded, salting when dry with a maturing for a period of 45 to 120 days. This is a classical goat’s cheese with a soft tender dough. It comes from the Casinca region of Corsica where the climate is gentle. When the cheese is ripened the taste becomes nutty. The goats milk benefits from the natural herby terrain of maquis found in the central area of the island.
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Area
Corse |
Season
Spring - Summer - Fall - Winter |
Maturing
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Pate
Uncooked, unpressed soft cheese with a washed rind |
Milk
Goat |
Entire
Weight
400 g (14 Ozs)
Pairing cheese and wine
White wine: Muscat du Cap Corse (Muscat grapes)
