Marzolino al Pomodor
The tomato-rubbed rind lends an earthy depth to this young cow and sheep’s milk cheese from Tuscany. A study in umami, this cheese stands up among other cheeses or alongside a glass of Tuscan wine.
Milk:
cow and sheep (pasteurized)
; Aged:30 days
; Milk Source:17 local farms
; Rind Style:rubbed with dried tomato concentrate
; Breed:Italian Brown cow, some Holstein cow; Massese and Garfagnina sheep
- Flavor Profile
Aroma: cream of tomato soup
Texture: buoyant
Flavor: umami
- Recommended Uses
Great as part of a cheeseboard selection or on its own with crusty bread or wafer thin slices of Prosciutto with fresh figs, or melted on roasted asparagus or in risotto.
| Item No. | Size | Pack | Weight |
|---|---|---|---|
| 08650* | 2lb | 3/case | 6 lb |
Ingredients
Cow and sheep milk (pasteurized), animal rennet, salt, lactic acid bacteria (selected sprinkled on the surface with tomato sauce).
