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The Products
Marzolino
Description
A soft cheese made from sheep milk from the Sienese CreteVery distinctive hilly region to the southwest of Siena whose clay composition is due to its ancient sea basin nature where sand and mud would settle. The erosion process of these lands formed numerous ravines named "calanchi" and "biancane," low hills with cupola-like tops. The pre-eminent nature that still dominates the environment is therefore the chief trait of the Clays, characterised by rather unusual colours, such as the grey of the clay and the yellow of the sulphates., it owes its name to the month during which it was originally produced. Fairly common in Florence and through the Siena region since the Renaissance, it was considered the best cheese on the peninsula together with Parmesan.
It offers a delicate paste, perfumed and with a snow-white colour. Its unmistakable bread loaf shape is given manually.
Suggestions
It is excellent by itself, to catch the flavour of the aromatic herbs; it is better appreciated with salads, raw vegetables, or delicate vegetable creams.
