Chef at 15:12, 20 July 2014

2014-07-20T15:12:44Z

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|title=Puzzone di Moena cheese suppliers, pictures, product info
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|description=Puzzone di Moena is a semi-hard, rind washed, semi-cooked, unpasteurised cows' milk cheese which is produced in the valleys of Fiemme and
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[[Image:Puzzone di Moena cheese.jpg|thumb|300px|right|Puzzone di Moena cheese]]
Puzzone di Moena is a semi-hard, rind washed, semi-cooked, [[Unpasteurised|unpasteurised]] [[Cows' milk cheese|cows' milk cheese]] which is produced in the valleys of Fiemme and Fassa, more specifically in the area of Moena, in the province of Trento in [[Italy]]'s Trentino-Alto Adige.

Behind its great aroma hides a compact and elastic [[Cheese|cheese]] with intense flavour, slightly spicy, with a fruity aftertaste and pleasantly [[Bitter|bitter]].

Although the [[Cheese|cheese]] is similar to other mountain "tomas", this cheese is notable for its strong pungent odour, and the word ''puzzone'' in [[Italian]] means 'stinky'.

After [[Salting|salting]] in [[Brine|brine]], a process that lasts two days and during the first two weeks of ageing, the [[Cheeses|cheeses]] are washed with warm [[Spring water|spring water]] from the nearby mountains to develop the rind and aroma. This will form an airtight layer that surrounds the [[Cheeses|cheeses]] and promotes [[Fermentation|fermentation]] in the paste.

They are matured in the cool, with high humidity, on wooden shelves. The average maturation period is two months to eight months. The shape is cylindrical with flat faces with a diameter of 32-36 cm. The rind is smooth, oily and the interior is brownish-yellow with small and medium sporadic holes.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Trentino-Alto Adige cheeses]]

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Puzzone di Moena cheese - Revision history

Chef at 15:12, 20 July 2014