The product
Cacio Marzolino di Pura Pecora
A very ancient pecorino, produced since centuries in Tuscany
Code:
31330
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
900 g approx
Minimum order:
1 piece
| Description | Produced only with pasteurized sheeps milk from the Maremma area |
|---|---|
| Appearance | The shape is triangular pyramid while the rind is thin and smooth. Its color is straw. The paste is white in colour, compact and with no eyes |
| Taste | The taste is dolce, round, creamy, full-bodied with hints of pleasant acid. The aftertaste is long, dolce, creamy with hints of grass |
| Maturing | At least 10 days |
| Curiosity | Since the sixteenth century this cheese has been the most valuable and famous of the Tuscan cheeses, known in other regions as well. This cheese was a part of the commissions of royal houses in many areas in Italy and it was considered as a precious gift. Once it was produced only in the month of March, therefore the name Marzolino |
| Our selection | When we met with Angela and Simone we were surprised with their genuine interest and enthusiasm about cheese making. When we tried their cheeses we realized that their products were precisely aligned with our philosophy. The thing we liked most is that they work only with the milk coming from the Maremma area, a significant step in their efforts to market the natural treasures of their territory |
| Suggestions | Delicious on pizza |
| Ingredients | Sheep's MILK, salt of Volterra, rennet, lactic ferments. Rind treated with preservative E235 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 900 g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated at +4 °C and+ 8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1376 kJ / 332 kcal Fat: 28 g of which saturates: 18 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 20 g Salt: 1,2 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
In Il Fiorino dairy the cheesemaking is a family art started in 1957 in Roccalbegna thanks to Duilio Fiorini. Today his daughter Angela with her
husband Simone are managing the company which has gradually grown over the years. During this period Angela and Simone have succeeded in
making their dairy products known and appreciated all over the world, while at the same time preserving the authenticy and craftmanship of the
products. One of the main strengths of the cheese of Il Fiorino is the raw material: milk comes exclusively from Maremma area and is collected dayly
only from selected local farms. The most important production takes place between March and July, respecting the seasonal lactation cycle of
sheeps. When we first met Angela and Simone we were impressed by their glee and passion but when we tasted their cheese we understood that
we we share the same philosophy.
From the same producer
