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Pecorino Senese Marzolino

HK$215

Price per 1 piece

The Caseificio Pinzani works exclusively with raw milk, not subjected, therefore, to any thermal treatment, but simply warmed up in order to allow its coagulation. The milk becomes a precious source of balms, the result of a unique posy of scents that each grass, each species, each flower contributes to create, maintaining those organoleptic and sensory properties essential to confer to the cheese its characteristic taste and aroma. A pecorino of rich and special taste, of broad and complex aromas and of unsurpassable qualities. A soft cheese made from sheep milk from the Sienese Crete, it owes its name to the month during which it was originally produced. Fairly common in Florence and through the Siena region since the Renaissance, it was considered the best cheese on the peninsula together with Parmesan. It offers a delicate paste, perfumed and with a snow-white colour. Its unmistakable bread loaf shape is given manually.

More about Caseificio Pinzani

It is excellent by itself, to catch the flavour of the aromatic herbs; it is better appreciated with salads, raw vegetables, or delicate vegetable creams.

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