Bel Fiuritu

Curdling containing natural presure, manual moulding, dry salting, maturing on cellars for 4 to 10 weeks. Cheese from ewe's thermized milk (region of Venaco) with soft and tender pâte. Consistent, alert and refined cheese. One finds there the perfume of the maquis, which reflects the soul of this area. Origin: Ewe's milk collected in livestock of Corsican race, raised in the plains of the Eastern coast, with a natural food of type “parcours”.

Weight
200 g
(7 Ozs)
Maturing
Pieces
Season
Spring
Summer
Fall
Winter
Pairing wine

White wine: Muscat du Cap Corse (Muscat grapes)

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