Marzolino di Toscana

A mixed cheese made from cow’s and sheep’s milk, characterised by the treatment of the rind with tomato paste, which not only gives it a bright red colour, but also has a protective function. Tradition dictates that two cheeses are coupled together from the earliest days: they are then turned over several times during the short maturing period to give rise to the characteristic trapezoidal shape. The paste is elastic, soft and smooth, characterised by small, discontinuous eyes. Its milky flavour is typical, given by the combination of cow’s and sheep’s milk. The addition of a special delactosing enzyme makes it also suitable for lactose-intolerant individuals.