Puzzone di Moena
The production process dates back centuries, beginning when local shepherds who would spend whole summers in the alpine pastures of the Dolomites would make cheese from the milk of their flocks. The process involves the use of rennet, a tradition that gives the cheese its distinctive, creamy texture, and natural fermentation process. What’s more, the cheese is only produced in two places over the summer months: Moena and Predazzo, at the foot of the Dolomites.
The name ‘Puzzone di Moena’ is a nod to the small town where it got its start, and is a reference to the potent smell that comes with the cheese. This is down to the special process used in the production – air-dried salting – which aids in the ageing of the cheese. Of course, the stench can be off-putting to some, but those brave enough to try it won’t regret it – the cheese actually has a bright, sweet undertone that makes it worth the effort.
So, if you ever find yourself in the Dolomites and come across ‘Puzzone di Moena’, don’t be put off by the potency of its odour – give it a try! You’ll be glad you did.
Puzzone di Moena recipes
Amazing Puzzone di Moena recipes sourced from the web.
The origin of Puzzone di Moena
Puzzone di Moena, a delicious cheese hailing from the breathtaking Trentino region of Italy, has an alluring story of origin that is sure to delight any gourmet.
It all began in the small mountain town of Moena, where local farmers began using the unique clover-like grass called “panar” to feed their cows. Little did they know that this simple act was going to create a cheese unlike any other. As the grass matured, it would fill the air with a very distinct and pungent aroma, earning the cheese it’s fitting moniker of “puzzone” (Italian for stinky).
While it may not have been the most appetizing description, Puzzone di Moena still managed to capture the hearts and tastebuds of locals and visitors alike. The cheese’s incredibly intense aroma, coupled with its surprisingly mild flavor make for a truly one-of-a-kind experience.
Puzzone di Moena is traditionally made from unpasteurized cow’s milk and non-refined salt, although some modern producers are now adding different herbs and spices to the mix. This results in a cheese with a slightly sweet flavor and a creamy texture.
The ancient craft of producing Puzzone di Moena has almost been forgotten in recent years, but thanks to the efforts of passionate artisans, the cheese has made a triumphant return onto the culinary scene.
Those looking to savor the unique charms of Puzzone di Moena should try pairing it with fresh fruits or honey, as well as red wines or craft beers. It also makes an ideal ingredient in salads, pastas and even desserts. No matter how you choose to enjoy it, its distinctive flavor profile is sure to transport you to the picturesque mountains of Moena.
Types of Puzzone di Moena
Anyone who has ever had the pleasure of visiting the lovely Italian region of Trentino Alto-Adige will tell you that it is home to some of the most flavorful and unique regional dishes in the world. One of the most revered and sought-after dishes in the area is the Puzzone di Moena, an exquisite cheese with a distinctive aroma and flavor profile.
The Puzzone di Moena is a semi-hard cheese made from cow’s milk that has been produced in the mountain villages of Moena, Predazzo, and Fassa since the 16th century. The cheese is notable for its strong smell and pungent flavor, which have given it nicknames like “stinky cheese” and “stink bomb” throughout the years. Despite its odor, the Puzzone di Moena has become a popular item on the tables of food lovers around the world.
The traditional version of the cheese is made from unpasteurized cow’s milk, which is heated in copper cauldrons and then left to cool before being aged in underground cellars. The aging process can last anywhere from two to six months, and during this time, the rind becomes dry and wrinkled and the interior develops a creamy texture and a mild taste. At the end of the aging period, the cheese is gently hand-sliced and sold in distinctive cylindrical shapes.
In addition to the traditional version of the cheese, the Puzzone di Moena also comes in a variety of other forms, each with its own distinctive flavor profile. For example, there is the Puzzone di Moena affinato, which is an aged cheese that has been aged for up to a year. This cheese has a more intense flavor and aroma than the traditional Puzzone di Moena, but remains a favorite among cheese lovers.
The Puzzone di Moena affumicato is a smoked version of the cheese. This version obtains its smoky flavor from being smoked over beechwood and hay, which gives it a deep, smoky taste. Lastly, the Puzzone di Moena con l’Erbe is the spiciest version of the cheese, made with chili peppers, garlic, and other herbs.
Overall, the Puzzone di Moena is a beloved Italian cheese that has stood the test of time and continues to delight food lovers all over the world. Whether you’re a fan of the traditional version, the affinato, the affumicato, or the con l’Erbe, there is a version of Puzzone di Moena out there that is sure to suit your palate.