Morlacco del Grappa di Malga
Grappa Mountain Morlacco
The herders and woodsmen who settled the slopes of Monte Grappa made a soft, lean, uncooked-curd cow's cheese and named it after where they had come from in the Balkans, Morlachia. The milk was skimmed right down, the fat going to butter to sell on the plain, and what was left made a poor man's cheese that was a staple up there.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
the Monte Grappa massif, Treviso, Belluno and Vicenza provinces
How it is made
Still made in the mountain dairies from evening milk skimmed of the risen cream and mixed with whole morning milk. Made June to September from pastured animals, eaten fresh at 15 days or aged up to three months.