The sheep's cheese that for centuries was produced in Pienza and other regions in Tuscany was called "Marzolino" (Marzo = March) because it was made of milk that was milked at the start of Spring when pastures offered the most tender and good-smelling grass. It was handmade by the farmers, who squeezed the curds and used their hands to give it that typical oval shape which was then put out to dry on fir-wood tables. The Marzolino tradition has been renewed once again by producing a particularly delicate cheese which preserves the scent of the grass fields which the flocks graze on our hills in springtime.

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Marzolino cheese of Pienza

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