Pecorino Marzolino Red

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.