Mortrett (Murtret) cheese: Difference between revisions

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About Mortrett or Murtret (P.A.T.) cheese

Introduction

Mortrett or Murtret is a traditional cheese included in the list of "Prodotti Agroalimentari Tradizionali" (P.A.T.) of Italy. This designation ensures its recognition as a heritage food linked to specific regions and production techniques.

Characteristics

Type of Milk: Typically made from cow's milk, sometimes mixed with sheep's milk.

Texture: Semi-hard with a compact structure.

Taste: Balanced, with a mild yet pronounced flavor that becomes more intense as it matures.

Production Process

Mortrett is traditionally made using milk from local pastures, with production methods passed down through generations. The cheese undergoes natural aging to develop its unique taste and texture.

Serving Suggestions

Mortrett is best enjoyed as part of a cheese platter or paired with crusty bread and a glass of local wine. It can also enhance dishes like risottos or polenta.

Historical Background

Mortrett has centuries-old origins. Historically, it was crafted using leftover or unsold cheeses to prevent waste. These remnants were combined with ricotta and seasonings to create a new, flavorful product. In the past, Mortrett also served as a condiment, substituting for salt in various dishes. Today, it's produced intentionally, ensuring higher quality than in earlier times.

Production Process

The production of Mortrett involves using parts of semi-aged cheeses, which are stripped of their rinds and mixed with ricotta derived from the whey of Toma cheese. The ricotta content doesn't exceed 30% of the total mixture. Salt, chili pepper, and black pepper are added to the blend. This mixture is then placed into a cloth bag and pressed with stones. After forty days, the aging process begins, lasting from two months up to a year. At the end of aging, the cheese develops a yellow to reddish rind. A variant of Mortrett uses only cow's milk ricotta mixed with salt and chili pepper; in this case, small balls are formed and smoked over a fireplace for fifteen days.

Production Area

Mortrett is primarily produced in the area of Ivrea and throughout the province of Turin in Piedmont.

Culinary Uses

Traditionally, Mortrett is consumed by crumbling it into small flakes and serving it alongside boiled potatoes or polenta. It's also used to season pasta or rice dishes. The cheese pairs well with robust red wines and, when well-aged, with dessert wines.

As a recognized "Prodotto Agroalimentare Tradizionale" (P.A.T.), Mortrett holds a special place in Italy's rich culinary heritage, reflecting the resourcefulness and traditions of the Piedmontese people.