It is a small cheese which in the past was produced only during the first lactation period of the goat, in March - from here the name ("marzo" in Italian). It is obtained from the milk of two milkings curdled with kid's rennet. After breaking the curd, the texture is put into cylindrical baskets to drop, pressed with the hands, and salted dry or pickled. Marzolina can be eaten fresh, but according to the tradition it needs maturing a few days on wooden boards and then a few months in glass jars. Somebody mature the cheese dry, others fill the jars with olive oil. The former will have more evident spicy notes, the latter will become softer and take longer to mature.
|Loris Benacquista||Others||Campoli Appennino (FR)|
|Carla D'Eramo||Others||San Donato Val di Comino (FR)|