PECORINO MARZOLINO ROSSO

TUSCANY

PASTEURISED

TRADITIONAL RENNET

The cheese is matured for forty days, during which time the producers rub the rind in olive oil and tomato paste, giving the pate a light crumbly texture and a gentle, sweetly earthy flavour. Ideal to eat as part of a cheeseboard selection or with crusty bread or accompanying Prosciutto with fresh figs.