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A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary. The outer rind is a rough textured, white mold rind covering a cream to gold colored springy-textured flesh. As the cheese ages, it becomes more dense in texture and deeper in color. Slightly acidic in flavor, it has a mild earthy flavor that becomes sharper with age. It can be served as an appetizer and goes well with a variety of open textured breads.