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 and texture
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
Dimensions
15-20 cm diameter
Producers
central Tuscany dairies
Codice forma
n.d.
Codice tagliato
n.d.

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