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Mortorat garlic round


Another member of the large ‘Mortaràt’ family amongst which, the rare use of garlic in the cheese world, is very traditional.

Organoleptic characteristics
Aspect and texture: soft and well blended, yellow paste with a scattering of holes and aromatised with garlic. The rind is coated with finely chopped garlic
Taste: Intense and rich with similarities to garlic flavoured sausages
Serving suggestions: full bodied, youngish, red wines. Hot fruit chutney. Baguette type bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least one month
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 2-4 kg
Size: 20-25 cm diameter
Producers: dairy working in the province of Biella