This small cheese was once produced only in March when the goats had just started to produce milk, hence the name, which comes from the Italian name for the month, “marzo”. It is made using milk from two consecutive milkings, curdled with kid rennet. After the curd is broken, it is left to drain in molds, then pressed by hand and dry-salted. If not destined for immediate consumption, the cheese ages for a few days in a ventilated room on wooden racks, and the forms turned daily. They are shaped like elongated cylinders or truncated cones and have no rind, just a hard, dry skin. The paste is white, compact and flaky, with small holes.
The best production of the fresh cheese occurs from March to May, but production can continue until August for aged cheeses in jars.
Lazio area of the Abruzzo National Park, Frosinone Province
Campoli Appennino (Fr)
via Capranica, 11
tel. +39 0776 884085-335 1209233
tel. +39 +39 0776 688183-349 0723087
di Fabrizio Caprarelli
via Selvi, 25
tel. +39 0776 909293 - 340 9355906