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Marzellina
goat's and sheep's milk cheese
An extremely rare cheese, mostly made of goat's milk from the hamlets around San Gregorio Matese, in the province of Caserta. Shaped into small oblong forms in March, flavoured with wild thyme and aged in tufa caves for six months, Marzellina has a delicate taste.
The lack of family goat farms in the area has led to its decline, although its inclusion in the Slow Food Presidium may lead to a revival.
Text © Dana Facaros & Michael Pauls
Image by agricoltura.regione.campania