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Photographer's Note

Every year for 16 years, Venaco village center of Corsica, is organizing the fair of cheese (A Fiera di u Casgiu of Venaco)
It is a place where shepherds have their farmhouse cheeses.

There are several types of cheese Corsican:
- goat or sheep
- "BASTELICACCIA" (soft cheese with a natural rind)
- "CALINZANA" (Soft cheese with washed rind)
- "niolu" (Soft cheese with washed rind)
- "Venacu" (Soft cheese with washed rind)

Eaten fresh, after several weeks of aging, or "old" after 2-4 months of ripening. They were refined in casgiles traditional stone. The CEE standards require real shepherds and labs is a huge financial cost. This encourages the processors and the disappearance of artisanal producers that are the shepherds.

we must not forget the "brocciu" cheese made ​​from sera from the Corsican cheese manufacture.

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Additional Photos by Marie TADDEI (Nolme) Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 238 W: 42 N: 1019] (6829)
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