Fromage Corse

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 moulds and develops 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. The flavour of wild herbs is reflected in the cheese.