Cheese

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Virginie Ferrand Sereni

There are plenty of ewe’s and goat’s milk cheeses to discover: creamy, soft, semi-hard or hard-pressed, they’re all so tasty. From December to June, the island produces a speciality: u brocciu (AOC labelled). Made from the whey of goat’s milk, it can be eaten either fresh and creamy or aged and be used in various dishes such as pasta or omelette.

 

Last modified: 20 March 2017

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