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Red marzolino


This is the most traditional, artisan version of the Tuscan Marzolino, made exclusively with sheep’s milk. The tomato juice treatment of the rind is for protection purposes. It is occasionally produced, as in the past, using vegetable (the juice of the wild artichoke flower) rather than animal rennet.

Organoleptic characteristics
Aspect: soft, compact, yellow paste with a few tiny holes. Rind treated with tomato juice
Taste: sweet and fresh with traces of sheep’s milk
Serving suggestions: White wines. Green tomato chutney. Fresh fruit (apples, Passacrassana pears). Tuscan ‘sciocco’ unsalted bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least twenty days
Production period: October to March
Fats: 45 % F-Dm
Weight: 0.5 kg
Size: 15-20 cm diameter
Producers: central Tuscany dairies