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Puzzone of Moena 1 kg. |
| Cheese with washed rind, it is unique in this area: other examples of washed rind in Italy are the fontina and the taleggio...The “M” of shepherd’s hut it’s the puzzone’s stamp of Presidium Slow Food. |
| Weight |
Availability |
Price |
| About 1000 gr.
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Available
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24.44 Euro |
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Presidio SlowFood
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Add to cart
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CULTURE AND HISTORY: Cheese with washed rind, it is unique in this area: other examples of washed rind in Italy are the fontina and the taleggio. There is no historical documentation, but witnesses assure that in val of Fassa the working process is the same of a long time ago. It is of the Nineteen Seventieth the idea of calling puzzone this cheese that in the valley everyone knew as nostrano and that in ladin was called spretz tzaorì. During the ageing, that goes from 60 days to six or seven month, every cheese must be washed. A very hard work: every week the cheeses must be turned one by one and washed with a wet rag. This treatement produces an oily layer and helps bacterial fermentations that give to the cheese an intense perfume and very strong (see the name puzzone, meaning that has a very strong smell) and the typical red brick rind.
The “M” of shepherd’s hut it’s the puzzone’s stamp of Presidium Slow Food.
DESCRIPTION: Soft dough with rare and regular holes, straw-yellow coloured. Thin rind, soft, damp, covered by an oily patina., of brown reddish colour.
By the slice at the beginning you can feel pungents notes of fermented and of cellar due to the treatment of the rind, but there are also perfumes of pasture, of alpine grass, of ripe fruit. In mouth the puzzone is suadent, soluble, with notes of toasted hazelnuts.
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