FIUMORBÙ
Fiumorbù
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.
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300 g (10.5 Ozs)
Description
- Weight: 300 g (10.5 Ozs)
- Refining: Minimum 2 months
- Cheese: Pieces
- Milk: Ewe
- Treatment: ???
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
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Wine and cheese pairing
- RED WINE: ???
- WHITE WINE: ???
Nutritional values
- FOR 100G
- Energy (KJ): 0
- Energy (KCAL): 0
- Lipides (G): 0
- Saturated fat (G): 0
- Carbohydrate (G): 0
- Sugar (G): 0
- Proteins (G): 0
- Salt (G): 0
Allergens
- Allergens: ???