The product

Marzolino d'Etruria

Pecorino produced in Tuscany with raw milk of Maremma
Code:
31326
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Sheep's milk
Weight:
900 g circa
Minimum order:
1 piece
More Information
Raw material Ancient cheese produced exclusively with raw sheep's milk
Appearance The pyramidal shape with triangular cross section, with a thin and smooth crust of straw color, has a white, compact dough, free from eye
Taste Sweet and delicate with important lactic notes
Curiosity Since the sixteenth century it was the most prestigious and sought after Tuscan cheese, known in regions too far from because of royal houses: it was used to give it as a precious gift. Out of Tuscany it was also called Florentine cheese. One time it was produced only in March, from which the name
Our selection The selection we chose is produced exclusively with raw sheep's milk
More Information
Ingredients MILK raw sheep (Origin: Italy), salt of Volterra, rennet, lactic ferments.
Allergens Milk and products thereof
Weight 900 g circa
Packaging Bulk
Storage Conditions (unpacked products) Store in a refrigerator
Instructions for use Non edible crust, treated with preservatives: E203, E235
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 1376 kJ / 332 kcal
Fat: 28 g
of which saturates: 18 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 20 g
Salt: 1,2 g
Typical value per 100 g
The producer

Caseificio Il Fiorino - Roccabegna (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
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