Ancient cheese that, after seriously threatened to disappear, Morlacco has seen in recent years a strong revival, thanks to its inclusion among the Slow Food Presidia when working with the milk of cows Burlina, a native breed of our territory.

Produced in a small part of the provinces of Vicenza and Treviso, in the foothills of Mount Grappa and, in summer, in huts of the same Monte Grappa Sacred to the homeland that today is a kind of natural botanical garden, Morlacco boasts really ancient origins date back to the people of Morley, who moved in our area from Istria and Dalmatia.

Has pearly white and pasta rather "creamy" with pleasantly savory notes that envelop the palate without ever being intrusive.

Excellent table cheese, we use it on pies radicchio, or to brown the vegetables or even to make it creamy and tasty variety of rice dishes.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1221 kj – 295 kcal Grassi / Fat 25 g (di cui acidi grassi saturi / of which saturates 18 g) Carboidrati / Carbohydrate 1,4 g. (di cui zuccheri / of which sugars 1,4 g.) Proteine / Protein 16 g Sale 2,1 g - Sede di produzione: Veneto - Italia - Distributore: Bollo CEE I 05-350 CEE - Italia

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero. Origine del Latte: (Veneto) ITALIA – Formaggio a pasta morbida. Crosta NON edibile.