Marzolino di Toscana

Its name derives from March, the first month of Spring, when in ancient times people used to start producing cheese. It is unique, not only for its name, nut also for the distinctive and unmistakable trapezoidal shape, which is obtained by leaning one wheel to the other one right after the dry salting. The sheep milk mixed to the cow milk make this cheese particularly sweet and delicate, while the compact paste is pleasing and creamy to the palate.