Marzolina Goat Cheese ia the typical spring cheese in the southern Ciociaria region.
The milk comes from goats grown up in the fields of Lepini Mountains, Ausoni and Aurunci Mountains and Comino Valley.
Here there is an 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.
The cheese 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.
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