The portal of the Rome Chamber of Commerce for agritourism and the local area
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).