Pecorino Marzolino a caglio vegetale senza lattosio

This young pecorino, matured for about 20 days, is characterised by the use of vegetable rennet and by the addition of lactase during processing. Lactase is a special delactosing enzyme that makes the cheese suitable also for lactose intolerant people. The 1 kg wheels maintain the typical trapezoidal shape of the traditional Tuscan recipe. The paste is tender and slighltly eyed; its flavour is sweet and delicate, with a slight acidic note. The rind is soft and has a typical bright red colour given by the surface treatment with tomato paste.