Cheese type Semi-soft
	Milk Raw ewe's-milk
Description Square "brick" dusted with savory, rosemary and thyme flavors Weight: 600 gr - 12 oz. Fat: 45%	Country France
	Area of production Corsica island

Brin d'amour Fabrication Process

The sheeps graze freely and feed themselves with the surrounding herbs of the Maquis (scrub growth found in the south of France). What they eat adds a specific flavor to the milk. A natural rennet is added to the milk to produve curd. The curd is drained and place into moulds. The cheese is covered with herbs such as savory, rosemary and thyme, which form a thick crust. It can be matured for 2 to 3 months.

Brin d'amour Inside Out