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Cheese from Italy, Veneto
Morlacco is a lean, salty fresh cheese made from June to September on the pastures of Monte Grappa. Raw evening milk, skimmed by letting the cream rise overnight, is mixed 1:1 with whole morning milk and set with calf rennet at 35–40 °C. The uncooked curd is drained in ridged moulds, dry-salted for 2–4 days and eaten after 6–15 days.
| Raw cow milk, half skimmed evening milk and half whole morning milk | Ratio of skimmed to whole milk 1 to 1[pat-sheet][onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Dry salt | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 8 days – 19 days
What changes: The evening milk stands overnight in basins and the cream rises off it
Output: skimmed evening milk, mixed 1:1 with whole morning milk in a copper vat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Morlacco is a lean, salty fresh cheese made from June to September on the pastures of Monte Grappa. Raw evening milk, skimmed by letting the cream rise overnight, is mixed 1:1 with whole morning milk and set with calf rennet at 35–40 °C. The uncooked curd is drained in ridged moulds, dry-salted for 2–4 days and eaten after 6–15 days. Made in 6 steps over 8 days – 19 days. The longest step, ripen briefly, takes 6–15 days (Regione del Veneto). Streptococcus macedonicus does most of the fermenting.
| Main step | 6–15 daysReported[pat-sheet][onaf-sheet] | Ripen briefly |
|---|---|---|
| Temperature | 35–40 °CReported[pat-sheet][onaf-sheet] | Warm the milk and set it with calf rennet |
Morlacco is a lean, uncooked, dry-salted cheese sold 6–15 days after making. Today half its milk is skimmed (1:1 with whole milk). The original cheese was made from fully skimmed milk and called formajo dei puareti, the poor men's cheese, because the cream went to butter, the herders' main income.
The milk is used raw and the cheese is eaten after only 6–15 days. Raw-milk cheese can carry Listeria, Salmonella and Shiga-toxin E. coli, and Listeria and that E. coli can kill. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère, which this soft cheese is not. Cutting off the rind does not remove the risk. A 14-year survey of raw-milk alpine dairies in Friuli, not of this cheese, found Shiga-toxin E. coli in 10 of 132 curds and Listeria in 2 of 157 cheeses. Its authors call detection generally low.
Every number is labelled with how it is known. How this atlas is made
A mid-19th-century economic report on the districts of Asolo, Castelfranco, Montebelluna and Treviso describes a whitish, lean, salty summer cheese called Morlacco. The name is said to come from the Morlachs, herders who settled on the Grappa in the time of the Venetian Republic. The milk once came from the local Burlina cow.
