Fromage Corse is a Corsican cheese produced by M. Manenti in his own cheese-making atelier situated in Col San Bastiano in Calcatoggio. To produce the cheese, an animal rennet known as Chymosina is used to coagulate the milk. After three months of ripening, the cheese is covered with molds and has a supple interior with small holes. This old method was first discovered by Normandy tribes 2000 years ago. The crusty, washed rind has orange and yellow moulds. Flavour of wild and herbs growing on the local mountains are reflected in the cheese. Affinage takes at least two months and it has a fat content of 48 per cent. Enjoy the cheese with Patrimonio wine.


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