GOAT'S CHEESE IN CASINCA

GOAT'S CHEESE IN CASINCA

from Panier Corse

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Pierucci

Traditional goat cheese, made from pasteurized milk, with a soft and tender paste. Typical product of the Casinca region, whose very mild climate accentuates the maturation and its nutty taste
Source
Córcega (Francia)
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Panier Corse

Panier Corse
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Tasting advice:The tradition in Corsica is to eat the goat cheese with fig jam or figs with walnuts on a slice of bread.

Shipping: Isothermal bag

Manufacturing:Curdling with natural yeast, manual moulding, dry salting, maturing in a cheese cellar, for a period of 45 to 60 days.

Origin: Goat's milk collected from Corsican breed herds, raised on the plains of the eastern coast, with a natural "rangeland" type diet.

Information: Traditional goat cheese, with pasteurized milk, soft and tender paste. Typical product of the Casinca region, whose very mild climate accentuates the maturation and its nutty taste

Composition: Pasteurized goat's milk, lactic ferments, rennet, salt. Fat on total weight 25%

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