Morlacco: Difference between revisions
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The local [[Burlina]] cows—a breed at risk of extinction—produced the milk used for this cheese. The Burlina cow is small and hardy and has a [[piebald]] black and white coat.{{r|sf}} |
The local [[Burlina]] cows—a breed at risk of extinction—produced the milk used for this cheese. The Burlina cow is small and hardy and has a [[piebald]] black and white coat.{{r|sf}} |
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After 20 days of [[Cheese ripening|aging]], the cheese is ready for consumption, but it can be left to age for up to three months.{{r|vq}} |
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==See also== |
==See also== |
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Revision as of 02:51, 11 September 2024
| Morlacco | |
|---|---|
 | |
| Other names | Morlacco del Grappa, Morlacco del Montegrappa, Morlacco del Grappa di malga[1] |
| Country of origin | Italy |
| Region | Veneto |
| Source of milk | Cow's milk |
 Related media on Commons | |
Morlacco (Template:Lang-vec) or Morlacco del Grappa is an Italian cow's-milk cheese from Monte Grappa, in the provinces of Vicenza, Treviso, and Belluno), where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlachia.[1]
The local Burlina cows—a breed at risk of extinction—produced the milk used for this cheese. The Burlina cow is small and hardy and has a piebald black and white coat.[2]
After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months.[3]
See also
References
Wikimedia Commons has media related to Morlacco.
- ^ a b Morlacco del Grappa di malga (in Italian). Fondazione Slow Food per la Biodiversità Onlus. Accessed January 2019.
- ^ Vacca Burlina (in Italian). Fondazione Slow Food per la Biodiversità Onlus. Accessed January 2019.
- ^ Morlacco. Vicenza Qualità – Camera di commercio di Vicenza. Archived 25 April 2009.
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