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.

Weight
300 g
(10,5 Ozs)
Maturing
Minimum 2 months
Pieces
Season
Spring
Summer
Fall
Winter

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