When products followed the seasons, “Marzolino” cheese was produced in March in the same way that “Maggengo” was the Parmesan produced in May. Marzolino is a soft cheese produced from ewe’s or cow’s milk, in some cases from goat’s milk. The milk, raw or pasteurised, is heated at 36-37°C (97-99°F) and coagulated using lamb rennet paste or liquid calf rennet. The curd is ready in about 20 minutes and is then cut to walnut-sized grains pieces using a “spino” (wooden stick). The cheese is then dried at 30°C (86°F) and 90-95% humidity to allow good draining and salted in brine for 6-8 hours, even though some producers prefer dry salting. Ageing takes placed in controlled rooms and lasts for maximum 30 days. Each wheel of cheese weighs from 800 g to 1 kg (1.76 to 2.20 lb).