Morlacco or Morlacco di Grappa or Morlâc originates from Mount Grappa (provinces of Vicenza, Treviso and Belluno) where cheese makers once produced a soft cows’ milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlacchia. The local Burlina cows - a breed that is at risk of extinction - produced the milk was used for this cheese.
Today, Morlacco is once again produced on Mount Grappa with skimmed milk from the evening’s milking, mixed with whole milk from that of the morning. After maturing for 20 days, the cheese is ready for consumption, but it can be left for up to three months.
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