Description
The word “Marzolino” has antique roots. This is the typical sheep cheese produced with milk milked at the beginning of the spring, in March (Marzolino = the first cheese in March), when the pastures have young and perfumed grass, which gives to the cheese unique scents and flavours. It is produced
exclusively in March. We boil the milk at 38° C, raw processed, but on demand we can deliver you the same quality cheese with pasteurized milk. The curd is cut to obtain the size of a grain of rice.
Then it is steam stewed for 4 hours until it achieves its perfect pH. Our Marzolino has a typical rounded triangle shape, with the chamfered corners and it is ripened on wooden boards. It has a white cheese dough and a strong milk flavour. It is a particularly soft and delicate cheese, which preserves all the perfume of the grass on our hills. We recommend to pair it with seasonal vegetables and young wines, both red and white. For a good and natural preservation, we coat our Marzolino with extra virgin olive oil and with organic concentrated tomatoes.
