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Fiumorbù

http://www.fromages.com/en/fromage/298-fiumorbu Fiumorbù - cheese - fromage EUR Disponible 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. http://www.fromages.com/ Fromages.com Avenue Vatel
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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.