Morlacco
Morlacco is a soft, low-fat cow's milk cheese from Monte Grappa in Italy's Veneto region, made with an uncooked curd. It is known for the milk of the Burlina cow, a piebald local breed now at risk of extinction.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Monte Grappa, Veneto, Italy |
| Milk Type | Cow's milk |
| Milk Treatment | Skimmed or whole |
| Fat Content | Low in fat |
| Rind | Natural |
| Texture | Soft, artisan |
| Aroma | Fresh |
| Colors | White |
| Age | 20 days to 3 months |
| Alternative Spellings | Morlac |
| Also Known As | Morlacco del Grappa, Morlacco del Montegrappa, Morlacco del Grappa di malga |
What is Morlacco Cheese?
Morlacco, called Morlac in Venetian and also known as Morlacco del Grappa, comes from Monte Grappa in the provinces of Vicenza, Treviso and Belluno. Cheesemakers there once made a soft, low-fat cow's milk cheese and named it after their home region, Morlachia.
The curd is uncooked. Milk for the cheese came from the local Burlina cows, a breed now at risk of extinction. The Burlina is small and hardy, with a piebald black and white coat.
Aging is short. After 20 days the cheese is ready to eat, though it can be held for up to three months.
How Does Morlacco Cheese Compare?
The most relevant cheeses to compare Morlacco against.
