The ‘marzuglino’: a very special cheese

Marzuglino is a fresh cheese having a cylindrical shape and prepared by local pastoralists using old cheese-making techniques.  The cheese is obtained from the processing of goat and sheep milk, using natural rennet and it is mildly salted. Traditionally, after milking, a little rennet was added to the milk, which was left overnight in a cauldron (cauraro); on the next morning more milk was curdled and then added to it. After the curd broke into small lumps, it was then collected and poured into fuscèlle baskets.  

The name marzuglino originates from March (Marzo), the month in which production is particularly high. Nowadays, it is available from March through September and can be consumed both fresh and cured