Small oval cheese with a red rind, semi-aged. Tender, delicate and lingering, to serve whole or in wedges.
An aged version of marzolino, about 50 days in Tuscany.
The rind is red, the interior tender with few, evenly spread holes. The flavour is delicate but stays on the palate. Its oval shape looks good on a cheeseboard, with honey or dried fruit and nuts.
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