Morlacco del Grappa

Organoleptic characteristics

Aspect and texture
Cylindrical shape with flat or slightly convex surfaces. Soft cheese with white holes, elastic crust from the characteristic appearance, speckled faces and striped heel.
Taste
Aromatic and delicate that becomes tangy with maturation.
Serving suggestions
Medium-bodied white wines, berries, Strawberry Jam, bread with caraway seeds.

Technical characteristics

Milk
Cow milk
Production method
Artisanal
Paste
Semi-hard
Salting
Dry
Ripening
It can be eaten fresh or seasoned but the flavor brings out after 30/45 days.
Production period
All over the year
Fats
50% Mgss
Weight
From 7 to 8.5 kg
Dimensions
D.30-35 cm, h. 8-11 cm
Producers
Farmers from Veneto
Codice forma
n.d.
Codice tagliato
n.d.

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