PUZZONE DI MOENA DOP

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 and texture
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
Dimensions
30-40 cm diameter, h. 10 cm
Producers
dairies and alpine hut dwellers in Moena and Predazzo
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.
Privacy policy