Tuscan cheeses

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

Colourmarzolino
Pack sizeWhole form 900 g – 1 kg approx.

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Slow-cooked in our own kitchen, or chosen at the stall by The Fiaschi family, 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 colour.

Tuscan cheesesmarzolino

Pecorino from PienzaComing soon

Package of Marzolino Toscano cheese and onion jamComing soon

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

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