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The milk comes from goats in the Lepini Mountains area, Ausoni, Aurunci and the Comino Valley, where they have ideal climatic conditions for the drying of Goat cheese of Ausonia.

The name ‘Marzolina’ comes from the production month that once took place only in March, during lactation of the goats.

It can be eaten fresh or aged on wooden racks called “baskets”.

When it has reached perfect ripeness you can also store it in glass jars with olive oil.

According to an ancient recipe the seasoned cheese is grated on top of dishes. A perfect match to enjoy marzolina is with Gaeta black olives and Sperlonga celery IGP.




Traveller's Guide to Italy