PUZZONE DI MOENA DOP

The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’.
It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.
The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, was used as well as the name ‘Moena Stinker’. By September 2014 acquired the protected designation of origin both for Alpine production (malga) and for winter production.

It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.

Organoleptic characteristics

Aspect and texture

compact, elastic, yellow paste with widespread holes. Reddish-orange, damp rind

Taste

intense with a very strong, persistent aroma, slightly piquant after a long ripening period

Serving suggestions

Red wines, beers. Rose and green tomato preserves. Wholemeal bread

Technical characteristics

Milk

full fat, raw, cow’s milk

Production method

artisan, alpine pasture

Paste

cooked, pressed

Salting

dry

Ripening

at least 60 days

Production period

throughout the year, summer alpine pasture

Fats

45% F-Dm

Weight

8-10 kg

Dimensions

30-40 cm diameter, h. 10 cm

Producers

dairies and alpine hut dwellers in Moena and Predazzo

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.