It is a pure sheep's cheese. In ancient times it was produced only with spring milk, unlike now that it is available almost all year round. It is recommended to consume the Marzolino di Pienza in its pure form, excellent when paired with cured meats such as Finocchiona or with honey. To be tasted accompanied by a Morellino di Scansano.
INGREDIENTS
Pasteurized sheep's milk, salt, rennet, selected lactic ferments, preservatives E203, E235 in the crust. Origin of raw material: Italy / EU countries.
Nutritional declaration (Average values per 100 gr)
Energy value: kj 1417/ Kcal 342
Fat: 28 g of which saturated fatty acids: 21 g
Carbohydrates: 0.4 g of which sugars 0.4 g
Protein: 24 g
Salt: 1.2 g
Store at a temperature between +4 /+8 °C.
TECHNICAL INFORMATION
Type of Milk: Sheep
Processing: Pasteurized Milk
Maturation: Fresh
Type of Rennet: Animal
Intolerances and Allergies: MILK