Formaggi Toscani

Red rind Tuscan Marzolino

Oval and with a red rind: there's no mistaking it for another

The oval wheel of marzolino with the red rind and the vegetable rennet label

Colormarzolino
Pack sizeWhole form 900 g – 1 kg approx.

Coming soon

We will let you know as soon as it can be ordered

This piece cannot go in the cart yet. Leave an address: Tuscany Market Hub will write to you, one message only, with the link to the page.

Let me know when it arrives

Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

You can recognize Marzolino before even tasting it: an oval shape and a red rind, which no other Tuscan cheese has. Inside, it’s a semi-aged cheese made from a mix of sheep's and cow's milk, with vegetable rennet, and the company declares it lactose-free.

The paste is compact yet elastic and melts in your mouth; the flavor remains delicate and long-lasting. A whole wheel weighs between 900 grams and a kilogram, so it is served whole and cut at the table in front of diners.

In the kitchen

How long it takes, and what goes on top.

Goes well with Plain. On platters of cured meats and cheeses. With honey, compotes and jams.

The kitchen

What is inside, and how it is made.

Ingredients: Sheep's milk and cow's milk, vegetable rennet.
Origin: Selected by Sapori della Rocca from third-party producers. Not self-produced.

The semolina

Milk	sheep and cow
Rennet	vegetable
Lactose free	stated by the company
Gluten free	stated by the company
Production	third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same color.

Formaggi Toscanimarzolino

Pecorino from Pienza €13,20

Package of Marzolino Toscano cheese and onion jam €27,50

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI