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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.

Caratteristiche organolettiche
Aspetto: soft, compact, yellow paste with a few tiny holes. Rind treated with tomato juice
Sapore: sweet and fresh with traces of sheep’s milk
Abbinamenti: White wines. Green tomato chutney. Fresh fruit (apples, Passacrassana pears). Tuscan ‘sciocco’ unsalted bread
Caratteristiche tecniche
Latte: full fat, raw, sheep’s milk
Lavorazione: artisan
Pasta: cooked, pressed
Salatura: dry
Stagionatura: at least twenty days
Produzione: October to March
Grassi: 45 % F-Dm
Peso: 0.5 kg
Dimensioni: 15-20 cm diameter
Produttori: central Tuscany dairies