THE REAL JEWEL FROM THE RUSTIC TRADITION FROM THE GRAPPA
Produced in our area since the time of the Repubblica Serenissima of Venice (Indipendent Venice Republic) it was called in the vernacular dialect Burlach or Morlach, a cheese elaborated from partially whole milk, skimmed from the surface. A simple taste, aromatic and salty, soft ivory white paste with small eyeing, color white rind or slightly hay, strong characteristic scent, acid but with herbal notes, increasingly higher and stronger on the more aged product.
In the fresh affinage product, the paste structure appears soft and white, with small eyeing holes scattered, with its peculiar milky and savory tastes. With the maturation the cheese adds slowly more hay color and moves to be a bit extra buttery specially under the rind, enriching with intensity the tastes and scents.
100% Veneto Milk (@zero km)
Ingredients: milk, rennet, salt, probiotics.
Affinage 10 days.
Manually packed.
Available in 3 kg (Morlacco Baby) and 6 kg approx. forms.
Affinage 10 days.
Manually packed.
Available in 3 kg (Morlacco Baby) and 6 kg approx. forms.
Visual: in the fresh product, the paste appears white, with small scattered holes. With aging, it acquires a slightly straw-yellow color.
Olfactive: characteristic slightly milky scent. With aging, more intense aroma.
Taste: salty flavor. With aging, more intense flavor.
At the touch: in the fresh product, the paste appears soft. With aging it tends to whisk, especially in the sub-rind.
> TECHNICAL PRODUCT SHEET
Olfactive: characteristic slightly milky scent. With aging, more intense aroma.
Taste: salty flavor. With aging, more intense flavor.
At the touch: in the fresh product, the paste appears soft. With aging it tends to whisk, especially in the sub-rind.
