Marzolina, also known as Marzellino, is produced by only a few farmers in the region of Lazio. The rustic cheese was originally produced during March, hence the name, which comes from the Italian word for March, marzo. Traditionally, the cheese undergoes two distinct stages of maturing. The first stage lasts from two to seven days. In this stage, the rounds are left in a cool, well-ventilated room. The rounds are then washed with oil and vinegar, or water and vinegar and placed in a sealed glass demijohn for four or five months. The end result is a light, aromatic cheese that is low in fat.
During the Renaissance, Marzolina was exported all over Europe and a 16 th century doctor praised the cheese for “its nutritional quality and refined flavor.” Today, the cheese is made from a mixture of ewe’s and cow’s milk and is produced from fall through to late spring. In Tuscany, Marzolina is served with walnuts, pears or honey.
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