U Capraltu, a Corsican cheese, was presented this year by the Alta Cima dairy at the Cheese and Dairy Products Fair.

This pasteurized goat cheese can develop a surprising intensity after two months of aging. This becomes evident when tasting U Capraltu, produced by the Alta Cima dairy located in Penta di Casinca, in the Casinca region (Upper Corsica). The texture is supple, and the olfactory aroma is powerful. The use of kid rennet imparts an "animal" touch to the cheese without being overwhelming. A true discovery.

Highlights:

  • Product of Corsica
  • Intensity
  • Suppleness
Image of a cheese called Capraltu.
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