Specialty Cheeses

This delicious sheep’s milk cheese produced in Tuscany owes its name to the ancient tradition to wait for the month of March to begin to produce it. This is because at the beginning of spring the grass is soft and fragrant, and the milk acquires a more intense aroma. Today Marzolino is produced throughout the year and looks oval in shape. Characterized by a soft crisp texture, the cheese offers a fresh grassy aroma, ​​with vague hints of mint and radish: the same notes dominate the taste, sweet and delicate.