Marzolino di Pienza al Tartufo by Fattoria Buca Nuova is a Tuscan soft sheep's-milk cheese enriched with black truffle, sold as a whole wheel of about 700 g. Made in Pienza (Siena) in the heart of the Val d'Orcia, it offers a soft yet firm body, a thin white rind and an intense black-truffle aroma. With 24 g of protein and 25 g of fat per 100 g, it is a refined choice for cheese boards, pasta and creative cooking.
What is Marzolino di Pienza
Marzolino is one of the historic fresh-to-semi-soft pecorino cheeses of the Pienza area, in the Sienese countryside. The name traditionally refers to the cheeses made in spring (the month of March, marzo), when the sheep's milk is at its most fragrant thanks to the flowering pastures. Today Marzolino di Pienza identifies a young, delicate pecorino with a tender paste, very different from long-aged hard pecorino. The truffle version adds black truffle to the curd, turning a classic Tuscan table cheese into a gourmet speciality.
Origin: Pienza and the Val d'Orcia
The cheese is produced in Pienza, province of Siena, in the Val d'Orcia, a UNESCO World Heritage landscape of rolling hills and herb-rich pastures. The milk comes from the local territory, where the flora of the meadows gives the sheep's milk its characteristic aromatic profile. This terroir is the foundation of the delicate, grassy notes that balance the earthiness of the truffle.
The producer: Fattoria Buca Nuova
Fattoria Buca Nuova is a Pienza dairy run by the Cugusi family, active in cheesemaking since 1966. Across two generations the farm has specialised in Pecorino di Pienza in its many forms, from young Marzolino to red semi-aged and Gran Riserva aged pecorino, working only with milk from its own territory and in respect of Tuscan tradition.
Sensory profile
The paste is soft, supple and slightly springy, ivory-white in colour, dotted with the dark fragments of black truffle. The thin white rind thickens slightly as the cheese matures. On the nose the black truffle is intense and persistent; on the palate the cheese is rounded, milky and mildly savoury, with a long truffle finish that never overwhelms the sweetness of the sheep's milk.
Technical specifications
Pasteurised sheep's milk, black truffle, salt, selected lactic cultures and rennet. Nutritional values per 100 g: 1343 kJ / 323 kcal, fat 25 g (of which saturates 17 g), carbohydrates 1.6 g (of which sugars 1.1 g), protein 24 g, salt 1.1 g. Net weight about 700 g per wheel. Allergen: milk. Keep refrigerated at 0-4 °C.
Professional uses
Serve it at room temperature on a cheese board with honey, pears and walnuts as a starter or dessert course. Shave it over fresh tagliatelle, gnocchi or a creamy risotto just before serving, off the heat, so the truffle aroma is preserved. Use it in a delicate fondue or melted over a warm bruschetta. It also lends itself to filling ravioli or topping a white pizza with a truffle accent. Always add it at the end of cooking: high heat dulls the truffle aroma.
Pairings
Marzolino al Tartufo pairs naturally with young, fresh white wines and sparkling wines, whose acidity and bubbles cleanse the palate. On the board, combine it with acacia honey, fresh and dried fruit, walnuts and a Tuscan extra-virgin olive oil. Avoid very tannic red wines, which clash with the delicacy of the truffle.
Storage and shelf life
Keep refrigerated at 0-4 °C in its packaging. Once opened, wrap the cut surface in food-grade paper and consume within about 7 days to protect the truffle aroma. Bring the cheese to room temperature 30 minutes before serving. Do not freeze: freezing breaks the delicate paste.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 0-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain regions (Davos, St. Moritz, Chur), delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport).
Who it is for
Designed for restaurants, gourmet bistros, delicatessens, hotels, caterers, Italian grocery stores and private customers who love authentic Tuscan cheese. A versatile gourmet pecorino for elegant cheese boards and truffle-led dishes.
