Niolo. A disc or square slab of soft cheese made with raw goat or sheep’s milk cheese or a mixture. It has a white paste and a natural washed rind. It is made on farms in the Niolo Plateau of Corsica. These cheeses are at their best from early spring to late autumn (US: fall) and contain 45% (50%) fat. They may be found in the following dimensions: 14 cm (5½") diameter x 5 cm (2") deep, weighing 500-600 g (1 lb 2 oz- 1 lb 9 oz). Affinage is around 3 months and is at its best from April to September. They mainly have a strong smell and strong salty flavour but mild, fresh versions are also available. It goes well with Corsican wines.

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