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PUZZONE DI MOENA DOP

Product
The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste.  However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’.
It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.

The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste.  However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, was used as well as the name ‘Moena Stinker’. By September 2014 acquired the protected designation of origin both for Alpine production (malga) and for winter production.

It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with widespread holes. Reddish-orange, damp rind
Taste: intense with a very strong, persistent aroma, slightly piquant after a long ripening period
Serving suggestions: Red wines, beers. Rose and green tomato preserves. Wholemeal bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year, summer alpine pasture
Fats: 45% F-Dm
Weight: 8-10 kg
Size: 30-40 cm diameter, h. 10 cm
Producers: dairies and alpine hut dwellers in Moena and Predazzo