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Bel Fiuritu (1/2 piece)
Curdling containing natural presure, manual moulding, dry salting, maturing on cellars for 4 to 10 weeks. Cheese from ewe's thermized milk (region of Venaco) with soft and tender pâte. Consistent, alert and refined cheese. One finds there the perfume of the maquis, which reflects the soul of this area. Origin: Ewe's milk collected in livestock of Corsican race, raised in the plains of the Eastern coast, with a natural food of type “parcours”.
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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
Ewe |
Pieces
Weight
200 g (7 Ozs)
