A fresh, mild, usually unsalted, Corsican sheep's milk cheese sometimes with added goat's milk. It is sometimes made from the whey from cheeses such as Veneco and is made on farms. It has an oily texture and is sometimes salted and is generally eaten fresh from the end of autumn (US: fall) to the beginning of spring, within two days of being turned out of cane moulds. Otherwise, it can be salted and matured. When it has dried it is wrapped in dry leaves of asphodel (a garden perennial plant) and stored in a cool place. If it is used in this form it must be desalted for some time in cold water. It is similar to Brousse and Ricotta. (AOC-1988).

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