Pecorino Marzolino a caglio vegetale senza lattosio
This young pecorino, matured for about 20 days, is characterised by the use of vegetable rennet and by the addition of lactase during processing. Lactase is a special delactosing enzyme that makes the cheese suitable also for lactose intolerant people. The 1 kg wheels maintain the typical trapezoidal shape of the traditional Tuscan recipe. The paste is tender and slighltly eyed; its flavour is sweet and delicate, with a slight acidic note. The rind is soft and has a typical bright red colour given by the surface treatment with tomato paste.
Serving suggestions
Wine Chianti Classico |
Jam pear |
||
Beer Kristallweizen |
Honey orange |
Availability
Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Milk | EWE – COD. MZPR |
Weight | kg 1,000 |
Cheese Ripening | 15–30 days |
Packaging | 3 or 6 pcs./box |
Conservation | 0/+4°C |
Shelf Life | 180 days |