Morlacco

~200 g

¥ 1,000 ¥ 1,080 incl. tax

Limited Stock Available! Short-matured Washed Cheeses Rarely Distributed Outside of Italy
This historical cheese is said to have originated from the Dalmatians who settled from what is now Croatia in Mount Grappa in the Veneto. In the past, its rind was washed with grappa, a distilled spirit, but nowadays it is aged by wiping the surface with salt water. Aged for only 15 days, it has a smooth texture and a firm, elastic dough. It is low-fat with a refreshing sour aftertaste like yogurt, which is not too salty. You can enjoy it as it is or dice it and put it on a salad or tomato, or spread it on a baguette with a salty ham.

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Washed-rind cheese are periodically treated (washed) with salty water, wine, beer or distilled liquor. This encourages the growth of brevibacterium linens on their surface. These cheeses have a strong and distinctive odor, while containing a mild flavor on the inside. The taste and smell of the cheese changes depending on the ingredients used to wash the surface, making it a type of cheese that brings out the individuality of the area it was made in.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.

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Cheese

Morlacco

¥ 1,000 ¥ 1,080 incl. tax
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