Morlacco
In its own language: Morlac
A soft, low-fat cow's milk cheese from the Monte Grappa hills in Veneto.
Morlacco is a soft Italian cheese made from the milk of Burlina cows. It originates from the provinces of Vicenza, Treviso, and Belluno on Monte Grappa. The cheese has an uncooked curd and ages for about twenty days to three months.
- Made from milk of the endangered Burlina cow breed.
- Originates from Monte Grappa in Veneto, Italy.
- Soft cheese with an uncooked curd.
- Ages for twenty days up to three months.
- Named after the native region of Morlachia.
What is Morlacco?
Morlacco is a soft cheese produced in Italy using cow's milk. Cheesemakers create it with an uncooked curd, resulting in a product that is notably low in fat. The name comes from Morlachia, the native region of the people who originally developed this style of dairy. The cheese typically takes on a shape defined by its mold during pressing, though specific dimensions are not recorded. Its texture remains tender due to the short aging period and the gentle handling of the curds.
Where does Morlacco come from?
This cheese hails from the Monte Grappa area in the Veneto region. Specifically, it is associated with the provinces of Vicenza, Treviso, and Belluno. The name Morlacco derives from Morlachia, reflecting the heritage of the cheesemakers who first crafted it there. Historically, local producers focused on creating a soft variety that utilized the abundant milk from regional herds.
What does Morlacco taste like?
As a soft, low-fat cheese with a short maturation time, it likely offers a mild character. However, precise notes on saltiness, tang, or creaminess are not available in the provided material.
How Morlacco is made
Producers use milk from the local Burlina cow breed to make Morlacco. These small, hardy cows have a distinctive piebald black and white coat. The milk is processed into an uncooked curd, meaning the curds are not heated extensively. After forming, the cheese undergoes an aging process. It becomes ready to eat after approximately twenty days but can be kept ripening for up to three months if desired.
Morlacco, drawn
Morlacco in the world's kitchens
Morlacco is identified as part of Italian cuisine. It is specifically linked to the Veneto region and the municipalities within the provinces of Vicenza, Treviso, and Belluno.
At a glance: where it turns up
Cuisines
Faith and ritual
The cheese does not appear to have connections to monastic production or specific faith-based traditions.
Morlacco at celebrations
It is presented as a regional product rather than one tied to particular ceremonial occasions.
Custom and folk tradition
The production of Morlacco is rooted in the local tradition of the Monte Grappa area. The use of the Burlina cow, a breed currently at risk of extinction, highlights a connection to traditional farming practices. The naming convention reflects the historical identity of the cheesemakers from Morlachia.
Buying, keeping and serving Morlacco
Information regarding shelf life beyond the aging period or serving temperatures is unavailable.
What to use instead of Morlacco
No substitution guidance is provided.
Protection and trade
The cheese appears to be a traditional local product without mentioned industrial trade metrics.
Questions people ask about Morlacco
What kind of milk is used to make Morlacco?
Morlacco is made exclusively from the milk of the Burlina cow, a small, hardy breed native to the Monte Grappa region in Italy.
Where does Morlacco come from?
It is an Italian cheese from the Veneto region, specifically produced in the provinces of Vicenza, Treviso, and Belluno around Monte Grappa.
How long is Morlacco aged?
The cheese is ready to eat after twenty days of aging but can be left to mature for up to three months depending on preference.
Is Morlacco a hard or soft cheese?
Morlacco is a soft cheese characterized by an uncooked curd and a low fat content compared to many other Italian varieties.
Good reading and sources
- Morlacco on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Morlacco", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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