Description
Puzzone di Moena DOP is one of the most famous cheeses from Trentino, produced in the Fiemme and Fassa Valleys from raw milk. The minimum aging period for Puzzone di Moena DOP is 90 days, up to a maximum of 8-10 months. The cheese is produced at the Predazzo dairy in Moena, and the raw milk is sourced from a minimum altitude of 1000 m or from alpine pastures up to 2000 m. The Ladin translation of Puzzone di Moena DOP is Spretz Tzaorì, which was once simply a cheese for personal consumption but is now one of the most famous and sought-after cheeses from Trentino, also thanks to its flavor, which can be used in numerous recipes. Pairings: Puzzone di Moena DOP is a table cheese, particularly recommended with polenta and mashed potatoes. It is also excellent for risotto or gnocchi, and for connoisseurs, it is exceptional even on its own. Storage: Store in a cool, dry place. Processing: Puzzone di Moena DOP is a whole milk cheese with a semi-cooked paste, salted in brine for two days. Starting from the age of 15-20 days, the wheels are washed weekly with warm water; this forms an air-impermeable coating that envelops the wheels and promotes fermentation in the paste. The aging of Puzzone di Moena DOP takes place in special humid rooms at the Predazzo dairy in Moena, where the wheels are placed on fir boards and turned twice a week. Aging: 24