Morlacco cheese is born from the processing of raw cow's milk and matures for a minimum of two months.
The paste is soft and compact, slightly open, white or slightly straw yellow.
The taste is savory, intense, and with maturation it is enriched with aromatic notes reminiscent of herbs and hay.
Morlacco, a Venetian product par excellence with a centuries-old history, is a versatile cheese: try it with slices of melon, diced in a mixed salad or as a delicious filling in the preparation of gnocchi. Or accompany it with red wines such as Bardolino or Chardonnay.