Morlacco produced with caw's raw milk by Enrico Catuzzo

The rind is very thin, ivory white and it shows the signs of the mould used during the production; the paste is compact uniformed eyes

Salty, slightly acid, with pleasant lactic notes and light animal notes

Enrico has been working for 40 years in a dairy but he is always been interested in alpage production so he decided to learn this traditional cheese-making art. He bought a few cows and started his production of Morlacco, which we are presenting here

Enrico produces this cheese with the milk of a nearby farm, where the cows are raised freely inside the barn and their diet is enriched with flax seeds in order to obtain milk with OMEGA 3

Perfect to create a cheese cream or on a pizza.

Storage Temperature: 4 degrees