Morlacco
| Morlacco | |
|---|---|
 | |
| Other names |
|
| Country of origin | Italy |
| Region | Veneto |
| Source of milk | Cows |
| Pasteurized | No |
 Related media on Commons | |
Morlacco (Template:Lang-it; Template:Lang-vec) or Morlacco del Grappa cheese originates from Monte Grappa (provinces of Vicenza, Treviso, and Belluno in Italy) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia.[1]
The local Burlina cows - a breed that is 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]
Today, Morlacco del Grappa cheese is once again produced on Monte Grappa with skimmed milk from the evening's milking mixed with whole milk from that of the morning.[citation needed] After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months.[3]
References
- ^ 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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