Calling forth a breezy spring day on Tuscan hillsides, Marzolino is a young, incredibly nuanced sheeps' milk. Made from the first grassfed milkings of the year, once the winter breaks and the sheep are turned out to pasture. The stone-shaped cheeses are then rubbed with olive oil and tomato; Marzolino is herbaceous and bouncy, with a slightly funky, sheepy finish. A beautiful snapshot of Tuscan terroir.
