Morlacco cheese

Morlacco is an uncooked soft cheese, native to the Grappa Massif and surrounding areas. Made from partially skimmed cow’s milk (obtained by surfacing), it is one of the oldest and most identifiable cheeses from the mountainous Veneto region. It owes its name to the “Morlacchi” shepherds, of Balkan origin, who settled in the area during the Middle Ages, bringing dairy knowledge with them. Morlacco has a cylindrical shape, thin rind, white, creamy paste with no eyes. The flavor is sweet and lactic when young, but can take on a slight acidity with aging. It is excellent spread on bread or used in cooking to cream risottos or season gnocchi. Today it is a rare cheese, produced by only a few malghe (shepherd’s huts), and often included in Slow Food enhancement routes. Its simplicity and strong link to the mountains make it a symbolic product and one to be protected.