Marzolina

Traditionally crafted only in March when goats produce their freshest milk, hence its name derived from the Italian word for the month, "marzo." This cheese is crafted using the milk from two consecutive milkings, coagulated with kid rennet. Once the curd is broken, it's carefully drained in molds, then hand-pressed and lightly salted. If not destined for immediate consumption, the cheese ages for a few days in a ventilated room on wooden racks, and the forms turned daily. The final stage of aging takes place either in an anaerobic environment within a terracotta jar, covered in extra-virgin olive oil, or simply in a glass jar. This careful process preserves the cheese's unique qualities, making it a must-try product.

Tasting notes

Intense flavours cheese due to the anaerobic ageing. 

Animal (goat) vegetable flavour slightly piccante.