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Roman produtcs



When products followed the seasons, “Marzolino” cheese was produced in March in the same way that “Maggengo” was the Parmesan produced in May. Marzolino is a soft cheese produced from ewe’s or cow’s milk, in some cases from goat’s milk. The milk, raw or pasteurised, is heated at 36-37 oC (97-99 oF) and coagulated using lamb rennet paste or liquid calf rennet. The curd is ready in about 20 minutes and is then cut to walnut-sized grains pieces using a “spino” (wooden stick). The cheese is then dried at 30 oC (86 oF) and 90-95% humidity to allow good draining and salted in brine for 6-8 hours, even though some producers prefer dry salting. Ageing takes placed in controlled rooms and lasts for maximum 30 days. Each wheel of cheese weighs from 800 g to 1 kg (1.76 to 2.20 lb).

This product is part of the historic tour

In which farmhouses can you find this product?

In which producers can you find this product

Formaggi Boccea is born from the passion of the Marella brothers, sheep farmers for generations. Originally transhumance was practiced: the herd was moved to
The company La Quercia srl, owned by Angelini Ercole and Latini Vittorio, was created with the aim of producing and marketing cheese and ricotta