U Pecurinu: The milk to make Corsican cheese U Pecurinu comes from sheep raised in the plains of the eastern coast.
The curdling is made from natural rennet; it is then molded manually and then salted with dry salt.
The ripening of this Corsican cheese is done in a hâloir for a period of 45 to 120 days.
U Pecurinu is a cheese with a soft and tender taste. It contains 29% fat.
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