Intense taste and smell from Mount Grappa perfect into pizza!
Origin
Morlacco, also called in dialect Burlacco or Morlac, has ancient origins, when there was the so called Serenissima Republic (the Republic of Venice), and a population from the Balkans, the Morlachs, came to populate the mountains of this area. Morlachs dedicated their lives to farming and they produced this particular type of cheese that is usually eaten fresh and it’s very salty. Today, this cheese is protected by Slow Food and it is produced in the Mount Grappa area, in the provinces of Belluno, Treviso and Vicenza.
Cookit
This cheese has a short aging period, the mass is soft, white and with very small holes. It is obtained by skimmed and soft cow’s milk by surfacing. The cylindrical form has a typical striped crust and it can be eaten fresh after a 15-30 days of aging. The taste is very salty with an intense smell and an herbaceous mark and this makes it perfect to be combined with many dishes, like risotto, rolls with radicchio and also, on pizza!
Did you know
This cheese is made from June to September and if you don’t want to eat it, it’s possible to make the aging process last for 3 months more. The cows with which Morlacco cheese was produced, were the Cattle breed, the only native species in Veneto and now, unfortunately, they are in danger of extinction. Anciently, this cheese was eaten a day long, and it used to accompany local citizens and farmers from breakfast till dinner.
