A washed rind cheese, raw milk, recipe from the Island of Corsica. The molds on the rind are typical of this French recipe. Smooth and semi-soft texture with a nutty flavor. Many times washed with beer. A favorite cheese amongst beer lovers.
2014 Yankee Magazine top four New England cheeses.
2011 American Cheese Society second place winner, Farmstead Non-pasteurized Cow Milk Category.
For information on where to purchase, click here.