BEL FIURITU
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.
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”.
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”.
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200 g (7 Ozs)
Description
- Weight: 200 g (7 Ozs)
- Refining: ???
- 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
- White wine: Muscat du Cap Corse (Muscat grapes)
Nutritional values
- FOR 100G
- Energy (KJ): ???
- Energy (KCAL): ???
- Lipides (G): ???
- Saturated fat (G): ???
- Carbohydrate (G): ???
- Sugar (G): ???
- Proteins (G): ???
- Salt (G): ???
Allergens
- Allergens: ???