Pecorino Marzolino with vegetable rennet lactose free

This young pecorino, matured for about 20 days, is characterised by the use of vegetable rennet and by the addition of lactase during processing. Lactase is a special delactosing enzyme that makes the cheese suitable also for lactose intolerant people. The 1 kg wheels maintain the typical trapezoidal shape of the traditional Tuscan recipe. The paste is tender and slighltly eyed; its flavour is sweet and delicate, with a slight acidic note. The rind is soft and has a typical bright red colour given by the surface treatment with tomato paste.