Top 5 Local Natural Rind Cheeses
in the Province of Treviso

Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delicate, the texture is open, soft, and creamy, while the flavor is slightly salty, milky, and buttery with hints of grass and lemons, becoming tangy with further maturation. It is usually aged for 20 days, but it can be left to mature for up to 3 months. Morlacco is best paired with berries, strawberry jam, and medium-bodied white wines.Expand

Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name. It is produced in the area of Monte Grappa in Veneto, hence the name. The cheese matures from 120 to 180 days and is characterized by its thick and rough rind, while small holes are scattered throughout its pale yellow interior. The flavor of Bastardo del Grappa is intense, pleasant, and never spicy. It is recommended to pair the cheese with apples, berries, pears, pear mostarda, young red wines, and medium-bodied white wines.Expand

S-cèch is a traditional cheese from Segusino, a small village in Veneto, Italy, integral to local culture and identity. Made from unpasteurized whole milk, it showcases the resourcefulness of the community, where small quantities of milk were turned into a prized product. S-cèch can be enjoyed fresh, with a mild flavor, or aged, developing a firm, compact texture and a strong, slightly spicy taste. The cheese-making process begins by combining skimmed evening milk with freshly milked morning milk, heating it to 34°C, and adding rennet. Traditionally, rennet was made from the dried and smoked stomachs of milk-fed calves. The milk coagulates, forming curds, which are carefully broken and reheated to 38–40°C, depending on whether a fresh or aged cheese is desired. The curd is molded, pressed, and salted before aging for 20 days on wooden boards, during which it is turned and washed daily. The result is a cheese with a soft, deep yellow crust and a firm, flavorful interior. S-cèch holds cultural significance in Segusino, celebrated during events like Carnival, where it was paraded as a symbol of local pride. Its rich flavor and artisanal preparation make it a cherished emblem of Segusino’s heritage.Expand

Fromajo Inbriago is an Italian cheese known for being soaked or aged in wine or grape must, which gives it a unique flavor and appearance. The name translates to "drunken cheese" in Italian, highlighting its distinctive production method that originated in the Veneto region, especially around Treviso. Typically made from cow's milk, Fromajo Inbriago undergoes a maturation process where it is submerged in crushed grape pomace or wine for several months, allowing it to absorb flavors from the wine and grape skins. This results in a fragrant, fruity, and intense flavor profile that is often described as piquant with a winey aroma. Its appearance is striking, with a deep purplish-brown rind from the wine or grape skins, contrasting beautifully with the creamy, semi-soft interior. The tradition of making Fromajo Inbriago is said to have originated during World War I when farmers hid their cheeses in wine vats to protect them from soldiers. Fromajo Inbriago can be enjoyed on its own or used in various culinary applications, pairing well with a variety of foods and wines, making it versatile for cheese boards, salads, and pasta dishes.Expand

Briscola is an Italian cheese hailing from the region of Veneto, where it's produced by La Casearia Carpenedo. The cheese is made from pasteurized cow's milk and it's left to age for at least 4 months before consumption. During the aging process, the wheels are washed in Barbera wine and marc. Underneath its purple washed rind, the texture is semi-hard, firm, and open with sporadic eyes dispersed throughout the body. The aromas are pleasant, milky, and slightly spicy, while the flavors are savory, strong, and spicy with a fruity aftertaste reminiscent of cherries. Hints of hay and buttermilk can also be detected. It's recommended to pair the cheese with a glass of Sauvignon Blanc or Barbera.Expand