Venaco is a village near Corte, in the mountainous region of Haute-Corse. This soil hostile to cereal agriculture was ideal for the manufacture of cheese because the animals were a varied diet.
The milk comes from the region of Castagniccia, mountainous land located about forty kilometers from Bastia. The animals spend pleasant days to eat their favorite plants. This freedom as well as benefits the cheese milk becomes more complex aroma. This goat cheese is made with raw milk not thermised. Flora naturally present in milk is rich and varied. Acidification of milk can be achieved without addition of starter culture business that standardizes the final taste. The taste is Venaco end while having a nice power.
|M. grasse :||38%|
|Poids :||0.00 Kg|