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Cacio Marzolino from sheep's milk

Name: Cacio Marzolino from sheep's milk
Brand: ilfiorinoshop
SKU: 21101
Price: 11.2 EUR
Availability: InStock

€11,20

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Pure sheep's Cacio Marzolino is the cheese of transhumance. A delicacy that links its name to a specific production period, which began in March and lasted until the end of spring. Pure sheep's Cacio Marzolino is one of those cheeses that have made us famous and which boasts an enviable list of awards and recognitions. The texture is soft and the flavor is round and balanced.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

Product variants

Quantity

Expected Delivery Nov 28 - Dec 02
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 100% sheep's milk.

Appearance: Oval shape, handmade and flattened vertically, with a base of approximately 14x13 cm, round heel and barely visible thin rind.

Taste: Balanced, intense and persistent taste.

Seasoning: Carefully matured in a refrigerated cell for 10-15 days, ensuring ideal freshness and consistency before sale.

Fun Fact: Rediscovered by Duilio Fiorini in the 1970s, this cheese has become an icon of the dairy tradition. Its flattened oval shape recalls times gone by, when shepherds carried the Marzolino in their bags during transhumance.

Pairings

For lovers of traditional cheeses, an experience of absolute excellence and delicacy. This cheese pairs perfectly with young and fresh white wines, like the East! East!! East!!! of Montefiascone, as well as with rosé wines. Also ideal in combination with bottom-fermented Lager beers, in particular Pilsner.

In the Kitchen

Ideal pure or accompanied with broad beans, known as 'pods' in Tuscany, or with fresh fruit, such as pears, in particular the Williams and Conference varieties. This cheese also pairs well with acacia honey and citrus honey, as well as being an excellent choice to enjoy with blackberry jam.

Awards

Trofeo San Lucio - Pandino, Lodi (Italy)

2014 - 1st place in the 'fresh' category

Pecorini d’Italia

2009 - Villamar, Sardinia (Italy) - 1st place in the 'fresh' category

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.