Marzolina
Marzolina
Once made only in March, when the goats had just come into milk, which is what the name says. Elongated cylinders or truncated cones with no rind, only a hard dry skin; the paste is white, compact and flaky with small holes.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
the Lazio side of the Abruzzo national park, Frosinone province
How it is made
Milk from two consecutive milkings set with kid rennet. The curd is broken, drained in the moulds, hand-pressed and dry-salted; if it is not for eating at once it spends a few days on wooden racks in a ventilated room, turned daily. Best fresh from March to May, with ageing under oil in jars carrying production to August.