What is Marzolino and where does it come from?

Marzolino is a traditional Tuscan sheep milk cheese made mostly from 100% sheep’s milk. It developed historically as a spring cheese—hence the name linked to March—and is produced by local dairies and cooperatives around Siena, including makers like Salcis and nearby family farms. Learn more

How long is Marzolino aged and what milk is used?

Marzolino is aged a minimum of three months and is typically made from pure sheep milk. This aging gives it a balanced paste that’s springy yet supple, with clean milky and nutty notes that reflect the ewe’s diet and seasonal pastures. Learn more

What does the rind and shape look like?

The cheese often has a natural, mold-mottled rind and a distinctive rock-like, trapezoidal profile. The rind is usually thin and rustic; the paste inside remains moist and slightly elastic. Learn more

Is the rind edible and how should I manage any surface mold?

Most natural rinds on Marzolino are edible and add character, but you can trim them if you prefer. If the surface develops unwanted white or blue mold, wipe gently with a damp cloth and a little vinegar solution, then air the cheese briefly to refresh the paste. Learn more

What are the flavor and texture characteristics to expect?

Expect a clean, milky base with toasty and nutty undertones. Texture-wise Marzolino is springy and supple—firm enough to slice yet open and slightly creamy on the palate, making it versatile for both boards and cooking. Learn more

How should I serve Marzolino for best flavor?

Serve at room temperature—about 20–22°C (68–72°F)—to reveal its aroma and texture. Trim the cut face to expose the paste, arrange on a board with contrasts like fresh fruit, olives, or crisp breads, and let guests slice or crumble as they like. Learn more

What wines and foods pair well with this sheep milk cheese?

Marzolino pairs nicely with light, bright wines: Vermentino, Chianti young reds, or a dry Rosé. It also works with honey, quince paste, walnuts, figs, and charcuterie. For beverages, try herbal teas or a crisp lager for balance. Learn more

Can Marzolino be used for cooking and does it melt well?

Yes—Marzolino melts nicely into sauces, grilled sandwiches, or folded into pasta for a creamy finish. It’s great for weeknight recipes like baked pasta, savory tarts, or quick pan melts where its nutty, milky character shines. Learn more

How much cheese should I buy per person for an appetizer or a larger serving?

For an appetizer board plan on about 1.5–2 ounces (40–60 g) per person when there are several cheeses. For a more generous main serving, aim for 3–4 ounces (85–115 g) per person. Adjust if you’re serving many sides or heavier proteins. Learn more

Are there common variants of Marzolino and lactose-friendly options?

Variants include Marzolino al Tartufo (with truffle) and mixed-milk styles that add cow or goat milk for different textures. While sheep’s milk tends to be lower in lactose than cow’s milk, fully lactose-free versions are less common—check labels or ask producers for lactose analysis if needed. Learn more

What’s the best way to store Marzolino at home?

Keep it refrigerated in a vegetable crisper where humidity is moderate. Wrap loosely in cheese paper or waxed paper and then in a loose plastic bag to allow minimal airflow. Change wrapping every few days to avoid excess moisture and protect the paste. Learn more

Who produces Marzolino and can I buy it outside Tuscany?

Small regional producers and cooperatives around Siena, including Salcis and nearby farms, are traditional makers. You can often find Marzolino at specialty cheese shops, Italian markets, and some online retailers that ship artisanal cheeses nationally. Learn more

Marzolino: The Ultimate Guide to Spring's Freshest Herb

Can a cheese born in March still taste like spring all year long? We ask that because this Tuscan classic began as a true seasonal treat. Today, SALCIS makes that bright profile year-round using herds around Siena.

marzolino

You'll meet a 100% sheep milk cheese that keeps clean, milky notes while adding toasty, nutty complexity. Expect a springy, supple texture and a natural, mold-mottled rind that hints at age and tradition.

We’ll show how minimal aging—just months—locks in freshness and how this milk cheese melts beautifully for easy weeknight dishes. You’ll also learn why it shines on an aperitif board and pairs well with crisp whites and bubbly.

Read on and you'll feel confident choosing, serving, and cooking with this approachable, crowd-pleasing cheese from Tuscany’s hills.

Meet Marzolino: A TUSCAN sheep milk cheese with springtime character

This Tuscan classic carries spring in its taste and a story in its shape. It began as a true “March cheese,” born when flocks returned to fresh pastures. Today SALCIS keeps that bright spirit year-round.

A wedge of creamy, pale yellow sheep milk cheese rests on a wooden surface, its soft, supple texture glistening under the warm, directional lighting. The cheese

Origin and seasonality. Historically tied to spring, the cheese reflects pasture-driven milk. The result is lively, fresh-tasting wheels that still feel seasonal.

Milk and aging. Made from 100% sheep milk, each wheel matures a minimum of three months. That brief aging builds balanced sweetness and a gentle savory depth.

Rind and shape. A natural, mold-mottled rind protects the paste. The rock-like, trapezoidal shape makes neat slices and tidy plating.

Flavor and texture: Clean milky aromas with toasty, nutty notes and a springy, supple texture.
Producer notes: SALCIS and nearby farms near Siena supply milk and steward traditional methods.

We’ll share practical information for choosing wedges and tasting notes so you can shop with confidence and enjoy this approachable milk cheese at home.

How to serve, pair, and store this sheep milk cheese

Serve this Tuscan sheep milk cheese at room temperature so its aromas and texture open up. Take the wedge out of the fridge about an hour before serving. This relaxes the paste and helps you slice cleanly or melt it evenly.

Serving best practices

Tidy the cut face: just before plating, scrape the exposed surface with a knife to remove any dried layer. Trim away small moldy bits; the paste under is usually fine.

Perfect pairings

Build an aperitif board with briny olives, toasted nuts, and crusty bread. Pair with Prosecco, Vermentino, or a light Chianti to lift its clean, toasty notes.

Melting and quick recipes

This milk cheese melts beautifully. Try slices in a grilled veg panini, folded into a frittata with peas, or stirred into warm polenta for a glossy finish.

Storage and rind guidance

Portions: plan about 1/4 lb per person for appetizers, 1/2 lb for larger servings.
Wrap in cheese paper when possible; use parchment for softer pieces and foil for firmer wedges.
Store in a humid zone of the fridge with limited airflow.
Rind: most rinds are edible—taste first and remove if you dislike the feel.
Mold: remove surface mold by trimming; fresh paste beneath is fine.

These simple steps keep flavor bright and make your next cheese plate or weeknight meal effortless. We hope this practical information helps you enjoy every bite.

Choosing the right amount and style makes entertaining easier. We’ll walk you through portions and highlight variants so you shop with confidence.

How much to buy

Portion guide: plan 1/4 lb per person for appetizers. For meal-sized servings or leftovers, allow 1/2 lb per person.

Tip: if you’ll melt it into pasta or sandwiches, add another 1/4 lb so every plate feels generous.

Try Marzolino al Tartufo for a young pecorino studded with black truffle. It pairs lactic tang and grassy notes with earthy truffle aroma.

Compare milks: the classic is a 100% sheep milk wheel made by SALCIS, aged at least three months. A mixed-milk style blends cow and sheep milk and often wears a bright red, tomato-treated rind.

The coupled wheels develop a trapezoidal shape and a smooth, eye-speckled paste.
Look for a delactosing enzyme in mixed batches if guests are lactose-intolerant.
Build variety: pair this wedge with a blue and a washed-rind to showcase different families of cheeses.

Trust the SALCIS producer when you want steady quality. Buy smaller amounts more often to keep flavor fresh and reduce waste.

Bring home the taste of spring: add marzolino to your cart today

Bring a taste of Tuscany home with a wedge that brightens both boards and weeknight meals.

Made by SALCIS near Siena from 100% sheep milk, this wheel ages a minimum of three months and shows a natural, mold-mottled rind and a distinctive trapezoidal shape.

Enjoy clean, milky notes with toasty, nutty flavor and a springy, supple texture. This sheep milk cheese melts smoothly into pastas, panini, and gratins without stealing the show.

Practical tip: buy what you need now, store it wrapped in cheese paper, and shop small, often for peak taste.

Ready to try similar styles? See a useful guide to Caciotta and related Caciotta cheese as you plan your next platter of cheeses.

FAQ

Share this post