Fattoria Corzano e Paterno
Wine and olive oil estate that has made sheep cheese from its Sardinian flock since 1992. The shop sells cheese, and guided tours with tastings run on reservation.
About Marzolino del Chianti
An unprotected spring cheese of the Chianti hills, made from whole milk of Apennine-breed sheep. The oval cheeses weigh 0.5 to 1.5 kg and ripen in about 7 days in a cellar on wooden boards or cloth sacks; some are aged on for 30 to 180 days and treated with oil and morchia, the dregs of olive oil. The old rennet was wild artichoke flower, now mostly replaced by calf rennet. Production runs from November to June and is described as a dwindling family tradition.
Made in: Provinces of Florence and Siena, especially the upper valleys of the Greve, Pesa and Arbia
On the plate
Fragrant and savoury, becoming slightly peppery as it ages. The paste is white to pale straw, and the rind runs from yellow to reddish, going brown on the aged cheeses.
Rind: natural crust
Wine and cheese
What to pour with Marzolino del Chianti
Chianti Classico Tuscany
Our pickMarzolino is fragrant and savoury, getting slightly peppery with age. Chianti Classico's acidity handles the savoury paste, and the sheep's-milk fat softens the tannin.
Chianti Rufina Tuscany
Our pickMarzolino is fragrant and savoury, slightly peppery with age. Chianti Rufina, a Sangiovese red with high acidity and medium to firm tannin, cuts the savoury paste without burying its fragrance.
The grapes behind these winesSangiovese
From the source
Where to buy and taste it
Caseificio Nuovo
Dairy at Poggibonsi founded in 1987 and run by the Morrocchi family, with a shop and morning visits that show cheese being made, followed by a tasting of eight pecorini and ricotta.
Casa Fiorini
The Grosseto shop of Caseificio Il Fiorino, opened in October 2024 on about 130 square metres, with its whole cheese range, fresh ricotta, cured meats, wine and craft beer.
Antichi Sapori di Pienza
Zazzeri family shop on Corso il Rossellino selling fresh and aged Pecorino di Pienza, Cinta Senese salumi, wine and olive oil, with an online shop for orders.
Pieragnoli Bottega
Bottega of the Pieragnoli dairy and salumeria at Vaiano, open weekdays and Saturday morning. The house catalogue covers cheeses, pecorini, cured meats, pasta, wine and oil.
Cheese experiences nearby
Fiera del Cacio, Pienza
Pienza's cheese fair, started in 1974 on the initiative of the Pro Loco's first president: pecorino stalls and local food, demonstrations and children's activities, and the Cacio al Fuso game, in which the town's six contrade roll pecorino wheels toward a spindle in Piazza Pio II.
Il Segreto del Pecorino at Caseificio Il Fiorino
Guided visit of the Fiorino dairy and its natural ageing grotto, then a tasting of four pecorini with fresh ricotta, honey and preserves, bread and a glass of sparkling wine. The 4-hour Sulle Vie della Transumanza route (60 EUR) adds a tour of medieval Roccalbegna and six pecorini. By reservation only.
Caseifici Aperti, Pecorino Toscano DOP open dairies
Annual programme of the Pecorino Toscano DOP consortium: free guided visits to a few member dairies, among them Busti, Il Fiorino and Caseificio Sociale Manciano, showing how the cheese is made. Each dairy sets its own visit dates and takes bookings by its own contact.
Busti dairy tours with tasting
Guided routes through the Busti dairy, each ending with a tasting. Four formats: Nonna Emma (4 cheeses), La Pec (3 cheeses with La Pec ricotta), Pecorino Toscano DOP (4 cheeses and Tuscan charcuterie) and Grotte (5 cheeses and a hot first course, plus the ageing cave visit). Minimum 2 participants.
Tasting and visit at Corzano e Paterno
Tasting of four wines with a board of four cheeses, or a guided tour of the winery and dairy (the dairy is seen from outside) followed by the tasting. Tastings and visits run Monday to Saturday by reservation, for up to 20 people; tours leave at 11:00 and 16:00, the afternoon one in summer only for the larger board.
Pienza Pecorino cheese tour (Valdichiana Living)
Three-hour visit to a working sheep dairy, seeing cheese processing and tasting Pienza pecorino at different stages of ageing. Booked through the Strada del Vino Nobile di Montepulciano, which lists departures at 10:30 or 16:00; Visit Tuscany lists the operator as Valdichiana Living and a 13:00 slot. Transport on request.
Marzolino del Chianti: questions
Why is it called Marzolino?
Italian sources link the name to March (marzo), when spring milk and production traditionally began. Production at Chianti dairies is said to run from November to June.
How big is a Marzolino?
An oval of 15 to 21 cm long, 9 to 13 cm high and 0.5 to 1.5 kg, per Paesi del Gusto.
Same cheeseboard
More cheeses from Tuscany
Plan the trip
Visit Marzolino del Chianti country
Tastings and tours where it is made, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: www.paesidelgusto.it, www.discovertuscany.com. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.