All the cheese produced in spring when the sheep could finally feed on fresh grass, was once known as Marzolino (made in March).   This cheese is now produced all year round so the name now identifies a specific type of cheese with a specific shape (each producer may make it in a different shape), rather than its period of production. The shape of our Marzolino varies from piece to piece as it is totally handmade.
The cheese making process is identical to that of fresh pecorino cheese but the real difference is in the salting stage and in the turning over of the pieces. In fact, they are placed next to each other and in the first two days they are turned over 6 times to ensure they take their particular shape, which is their unique characteristic.
Finally, a light ageing process, which ranges from 5 to 10 days or more, takes place at room temperature and controlled humidity. This depends on the period and desired “abbucciatura” (rind consistency).

Ingredients: pasteurized sheep MILK, live milk enzymes, rennet and salt.
Weight: Approximately 0.8 Kg.
Packing: without wrapping.
Shelf life of packed product: 120 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: it looks like a big bar of soap.  It is the typical shape given to all Tuscan Marzolino cheeses.
EXTERNAL FEATURES: it has a very fine rind which shows the signs of the straining basket, its colour can vary from creamy white to pale yellow, and the intensity of the colour depends on the number of days it has matured.
INTERNAL FEATURES: it has a compact texture and is slightly gummy and moist; the colour is creamy white and has uniform and very fine pinhead-sized eyes.
ODOR: fresh dairy aromas like yogurt and butter can be very clearly perceived, as well as a fresh grassy smell.
FLAVOUR: it melts in the mouth and all the aromas perceived by your nose are confirmed with a milder intensity and persistence.

Availability: all year.

Food Pairing: this cheese is great if served fresh as an appetizer with fava beans, and also served on a nice platter along with cold cuts.
Wine Pairing: This cheese goes well with low-alcohol white or red wines.