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Natural rensure-based curdling, manual moulding, dry salting, salting in a tan for 4 to 10 weeks.
Sheep cheese with venacais-style thermalized milk with a soft and tender paste.
Creamy, alert and refined cheese. There is the scent of scrub, which reflects the soul of this region.
Origin: Sheep milk collected from Corsican-bred herds, raised in the plains of the eastern coast, with a natural diet of the "course" type.
Net weight 350g (about)
Ingredients: Pasteurized sheep's milk, lactic ferment, natural renure, salt.
to be stored between 4C and 8C