Marzolino

Produced in the area around Sienna by Sardinian shepherds who traditionally migrated to Tuscany, this fresh soft cheese similar to caciotta was at one time made from ewes’ milk given after the first fresh grass feeding in March. In the past, also, a vegetable rennet made from a wild thistle was used to firm the curds; today, however, animal (sheep) rennet is now employed. The cheese is still oval in shape, weighing 500-600 g (17½-21 oz), with a full and fragrant flavour and it is mostly eaten as a table cheese. A similar cheese, called Baccellone, is produced in the area around Pisa and is made in the spring when the broad beans, with which the cheese is traditionally eaten, are young and sweet (see also Pecorino).