Tender, lean, raw milk: it's Morlacco cheese from Grappa.

The first inhabitants of the lands of the Monte Grappa massif were called Morlacchi and came from the Balkan regions of Morlacchia. The shepherds were devoted to raising an indigenous cattle breed, the Burlina, which, thanks to the rediscovery of this cheese and the efforts of Slow Food, has been saved from extinction. It is one of the most characteristic Italian cheeses.

The Morlacco del Grappa cheese  is produced in the municipalities of the provinces of Belluno, Treviso, and Vicenza. The milk comes from two sources: that of the evening, which is partially skimmed, producing butter from the cream, and that of the morning, which is whole.

The Morlacco del Grappa is a cheese made from raw milk, soft, and lean. It can be eaten just 15 days after its making up to three months of aging. It is an excellent product to be enjoyed fresh in the summer, accompanied by a good sparkling wine or fruity sparkling wine or a light beer like weizen.

Bernardo Pasquali

S&M