The name given to this cheese evokes a disobedient personality. In Tuscany “mascalzone” is what we call a young kid who is naughty, or a man who is not perfect in his ways and manner. We have chosen this name because of the irregular shape this cheese takes on after it sits in traditional draining moulds rather than the perfect new plastic ones.
A cheese is considered a “Reserve” when it is sold after a 12-month ageing period. It is aged in our grottoes, on wooden boards, the rind is treated with oil and vinegar and we turn it over every week until it reaches the perfect maturing point and is ready for tasting.
Great to be enjoyed at the table on special events or with friends.

On 2014 he was awarded with 1°Place at national competition ‘Trofeo San Lucio’ 

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet, salt.
Weight: between 5 to 9 Kg.
Packing: unwrapped but can be vacuum packed on request.
Shelf life of packed product: 180 days (120 days if vacuum packed).

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: it has an irregular cylindrical shape with flat barely concave surfaces with a diameter of approx. 20-28 cm and straight sides 12 cm high.
EXTERNAL FEATURES: the brown rind can be lighter or darker depending on the sweating when it is being aged and also on the oil and vinegar treatment during the ageing process.
INTERNAL FEATURES: The paste is hard and compact but crumbly with some eyes, and intense straw-yellow with an undercrust which is not too thick.
ODOR: it releases dairy scents of melted butter as well as roasted nuts and an intense barn like smell. 
FLAVOUR: intense sapidity, spicy and pungent, which accentuates with aging, but very pleasant, balanced and appetizing. A long persistence

Availability: limited.

Food pairing: it is ideal grated on pasta, in flakes with antipasto or over meat carpaccio.
Wine pairing: can be paired with a variety of wines, sparkling, full-bodied strong red wine as well as a sweet wine or passito.