Marzolino Rosso
Regional selection:
Toscana, Umbria
Selection by milk:
Sheep
This is the most traditional, artisan version of the Tuscan Marzolino, made exclusively with sheep’s milk. The tomato juice treatment of the rind is for protection purposes. It is occasionally produced, as in the past, using vegetable (the juice of the wild artichoke flower) rather than animal rennet.
