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Bertagni Marzolino Rosso: A Tuscan Original


For American fans of Marzolino Rosso, the hunt for the Tuscan cheese has been akin to that for Melville’s white whale. Produced in the Garfagnana, a remote mountainous region, this young pecorino has historically been made with 100-percent sheep’s milk, and its rind rubbed with tomato paste to ward off unwanted mold growth. Verano Bertagni, […]