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Cacio Marzolino from mixed cow and sheep milk

Name: Cacio Marzolino from mixed cow and sheep milk
Brand: ilfiorinoshop
SKU: 2011
Price: 10.15 EUR
Availability: OutOfStock

€10,15

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Cacio Marzolino mixed is one of the cheeses that have marked the history of Il Fiorino. Duilio Fiorini, the founder, took up and relaunched an ancient dairy recipe, recovering one of the oldest cheeses of the Tuscan tradition and beyond. The most obvious feature is the oval shape, slightly pointed and shaped by hand by our cheesemakers. An important detail, because it also represents the uniqueness of our Marzolino compared to any other form of imitation. Each wheel of Marzolino by Il Fiorino is cared for and worked by hand, with patience and dedication. Cacio Marzolino has a full and savory flavour, perfectly balanced.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

Product variants

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Expected Delivery Nov 27 - Dec 01
Free Shipping on orders over 59,90€

Shipping quality

To ensure maximum freshness of our cheese, we use an ice bag with gel ice and vacuum-pack the product to avoid contamination.

Additional information

Product details

Description: Fresh cheese with bovine and sheep's milk from the Maremma.

Appearance: Vertically flattened oval shape (14x13 cm) with a thin, barely visible rind, inviting to the eye.

Taste: Rich, savory and balanced, it offers a harmonious and delicious tasting experience.

Seasoning: Matured in a refrigerated cell for 10-15 days, ensuring ideal freshness and consistency.

Fun Fact: Rediscovered by Duilio Fiorini in the 1970s, it immediately became a great classic thanks also to the characteristic shape given to it by the master cheesemakers of the time and which remained unchanged over time.

Pairings

For those who want to taste an authentic cheese from the Tuscan dairy tradition, renowned for its excellent quality. The perfect match is in dry and slightly tannic red wines, such as Morellino di Scansano, or in low-fermentation Lager beers.

In the Kitchen

Ideal as an end of a meal accompanied with seasonal vegetables, in particular fresh broad beans or acacia honey and pear jam.

Preservation and Tasting

We recommend opening the cheeses from the vacuum and keeping them at room temperature for at least an hour before tasting to warm them up and allow them to breathe. The ideal temperature for tasting fresh cheeses should be around 15°, rising gradually as they ripen to 20° for reserves. The ideal portion size of a cheese is about 30 grams and should also include the rind. If stored correctly, the rind of our mature cheeses is edible, just scrape it with a knife and then dab it with vinegar, and once dry it can be tasted.

Once opened, we recommend keeping them in the refrigerator at a temperature between 2 and 7 degrees, possibly in a cheese box, otherwise they can be kept in an airtight container or in a plastic food bag.

If a cheese forms mould in the fridge, it means that it is natural, because it is normal for it to develop mould during its ripening/seasoning process, examples are Gorgonzola and Roquefort (blue mould), Brie (white mould) where the presence of mould is a major characteristic. This does not mean that it cannot be eaten, it simply has to be cleaned. In seasoned pecorino the mould can be removed from the rind by wiping it with a dry rough sponge, after cleaning the rind it should be allowed to dry and then put back into the clean container in the fridge, if it is in the slice just remove a few millimetres before eating it.

If the pecorino is fresh just remove the mould by rinsing it in warm water and vinegar, let it dry well and then put it back in the fridge. In the slice as for seasoned, just remove a couple of millimetres before eating it.