Tuscan cheese with mixed milk (sheep and cow) shape of about 1 Kg, known as Marzolino. Carton with 6 shapes (about 6 Kg) in flow-pack. Already known in Roman times and renowned at the nobility and the Popes in Renaissance, it owes its name to the fact that, at that time, the production began in Marc.....more Tuscan cheese with mixed milk (sheep and cow) shape of about 1 Kg, known as Marzolino. Carton with 6 shapes (about 6 Kg) in flow-pack. Already known in Roman times and renowned at the nobility and the Popes in Renaissance, it owes its name to the fact that, at that time, the production began in March. Historically it was produced only with raw sheep’s milk and vegetable rennet in the valleys between Florence and Siena, while nowadays it is more widespread the production of pasteurized sheep milk and cow milk and animal rennet. The same production area has expanded to many areas of Tuscany.

Usually marketed with short seasonings, there are also marzolini with seasonings in the order of months. With a fragrant aroma, the paste is white tending to straw and compact structure, slightly grainy. With aging it gets spicy tones.