Although best known for its eponymous fire water, the Grappa hills of Treviso and Belluno provinces also produce this fresh milk cheese made in the high summer pastures, using evening skimmed and morning whole milk from the endangered Burline cows of the Veneto. In two weeks it's ready to eat, although it can be aged for up to three months. It's often used as a pasta filler or spread atop a slice of toasted polenta.
Once past the peak morlacco making season, however, the milk of Burline cows is made into a mild, aromatic table cheese called Bastardo del Grappa.
Images by: dolomitiprealpi, veneto.eu