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
Il Fiorino dairy was founded by Duilio Fiorini in 1957 in Roccalbegna, in the Maremma region. Today it is run by his daughter Angela and her
husband
Simone, who combine the founder's experience and traditional recipes with an innovative vision of the company, both from a technological and
market perspective. Il Fiorino began participating in various international competitions: since 1964, when it received its first award at the Saturnia
cheese competition, Angela and Simone have collected over 200 medals at events such as the World Cheese Awards, Mondial du Fromage,
Trofeo
San Lucio and other important contests. As proof of its deep connection with the Maremma, Il Fiorino only processes milk from sheep raised within
a
40 km radius of the dairy, maintains the craftsmanship of certain stages of production and ages the best cheeses in the family cave, earning it the
P.A.T. (Traditional Agri-Food Products) certification.
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