All the cheese produced in spring when the sheep could finally feed on fresh grass, was once known as Marzolino (March cheese). This cheese is now produced all year round so the name now identifies a specific type of cheese with a specific shape (yet each producer can make it in different shapes), rather than its period of production.
The cheese making process is similar to that of fresh pecorino cheese; however, the real difference is in the salting stage and when the pieces are turned over. In fact, they are placed next to each other and turned over 6 times in the first two days to ensure they take the shape of a “gianduiotto”* which is their unique characteristic.
It also goes through an ageing process, which ranges from 40 to 60 days, and takes place at controlled temperature and humidity conditions. The rind is treated with oil and tomato paste.

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt. The rind is treated with tomato sauce. Weight: Approximately 0.9 Kg.
Packing: without wrappings.
Shelf life of packed product: 120 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: it is shaped like a “gianduiotto”, with rounded irregular edges.
EXTERNAL FEATURES: a well-defined rind of medium consistency, both smooth and wrinkled, which carries the marks of the draining mould. The red is due to the tomato treatment of the rind.
INTERNAL FEATURES: the paste is compact and slightly elastic, ivory white with small evenly distributed “partridge-like” eyes.
ODOR: dairy aromas can be very clearly perceived, specially cooked butter as well as fresh grassy scents.
FLAVOUR: it melts in your mouth it is sweet and slightly salty. Medium 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 with cold cuts.
Wine Pairing: it goes well with any red Chianti as long as it is not too structured.