A cheese with ancient roots : the Morlacco, called also Murlak, Murlaco or Burlacco is made with cow’s milk in the plateau of Monte Grappa.
A cheese with ancient roots : the Morlacco, called also Murlak, Murlaco or Burlacco is made with cow’s milk in the plateau of Monte Grappa.
His history dates back several centuries ago, when the shepherds and woodcutters, who settled on the Grappa during the Republic of Venice, were used to produce a soft, raw-paste and low-fat cheese which took its name from their country of origin: the Balkan Morlacchia.
The milk comes from the Burline, unique breed of cattle native of the region of Veneto, nowadays at serious risk of extinction. The Burline race is little and spotted, hardy and suitable for the pastures of Mount Grappa. The taste is very salty with a intense aroma that is accentuated with the age. It has to be consumed up to 90 days from the production.
Serving suggestions:
the taste of this cheese goes very well with polenta, potatoes and bread. It it very well accompanied by light white wine.
Certifications:
Traditional Agricultural Product ( P.A.T.). A Presidio Slow Food was constituited in order to enhance and differentiate it from more mundane productions of cheese produced in valleys’ dairies, with pasteurized milk.
This cheese is produced during the summer time by three herdsmen of the Mount Grappa. It can be consumed after 15 days from production.
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