The rennet for making the curd is natural, the moulage is by hand, salting when dry with a maturing for a period of 45 to 120 days.
This is classical goat’s cheese with a soft tender dough.
It comes from the Casinca region of Corsica where the climate is gentle.
When the cheese is ripened the taste becomes nutty.
The goats milk benefits from the natural herby terrain of maquis found in the central area of the island.