Description
Natural Marzolina in vacuum pack of three pieces. The cheese is semi-hard. It is made by mixing and transforming sheep and goat milk.
It is a small cheese that was once produced only in the first lactation period of the goat and sheep, in the month of March, hence the name.
It is obtained with the milk of two milkings coagulated with vegetable rennet. After breaking, the pasta is left to drain into the molds and then hand-pressed and dry-salted.
According to tradition, it must age for a few days on wooden racks in a ventilated environment and turning the wheels every day. The Marzolina has an elongated cylindrical or truncated conical shape, it has no rind, but a hard and dry skin. The paste is white, compact and scaly. The color is milky white.
In the mouth at the beginning it is quite sweet, rich and oily; if it is aged for a long time the taste becomes more and more powerful to end in a spicy but not pungent way.
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