Morlacco

Morlacco

Morlacco is a type of cheese that originates from the Veneto region in Italy. It is a full-fat cheese made from cow's milk and is known for its rich, creamy texture and slightly tangy flavor.

History

The history of Morlacco cheese dates back to the 16th century. It was first produced by the Morlacco people, a group of shepherds who lived in the Veneto region. The cheese was traditionally made during the summer months when the cows were grazing on the lush mountain pastures.

Production

The production of Morlacco cheese involves a specific process. The milk is first heated to a temperature of 36-38 degrees Celsius. Then, natural calf rennet is added to the milk to start the coagulation process. The curd is then cut into small pieces and heated again. After this, the curd is placed into molds and pressed to remove the whey. The cheese is then aged for a minimum of 60 days.

Characteristics

Morlacco cheese is characterized by its creamy texture and slightly tangy flavor. It has a pale yellow color and a smooth, thin rind. The cheese is typically sold in wheels that weigh between 1.5 and 2 kilograms.

Uses

Morlacco cheese is versatile and can be used in a variety of dishes. It can be served on its own, paired with fruits and nuts, or used in cooking. It is particularly popular in traditional Italian dishes such as risotto and pasta.

See Also

• Italian Cheese
• Veneto Region
• Cheese Production

References

• Italian Cheese Guide. (n.d.). Morlacco. Retrieved from www.italiancheeseguide.com/morlacco
• Veneto Region Tourism. (n.d.). Morlacco Cheese. Retrieved from www.venetoregiontourism.com/morlacco-cheese