Muffato
- Producer
- Moro Formaggi
- Country
- Italy
- Region
- Veneto
- Size
- 12 in diameter x 3 in height
- Weight
- 20 lbs
- Website
- moroformaggi.it
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Animal
- Rind
- Flavor Added
Herbed - Style
- Blue
- Flavor
- Flavor added to rind
Moro Formaggi was founded in 1930, when Luigi Moro established a milk collection center in the town of Oderzo, Italy. Following World War II, Moro expanded the collection center into a cheese factory and shop. Decades later, in the 1980s, Luigi’s grandson Sergio Moro expanded the family business to include an aging facility. Today Sergio is known for adding inventive flavors and ingredients to the rinds of his cheeses, from Prosecco to lapsang souchong tea to hay.
Muffato, a blue cow’s milk cheese dressed in aromatic plants, is no exception. Young wheels are left to mature for a few weeks in a cool, humid cave before they’re covered in herbs and flowers (depending on the season, wheels might yield a mix of chamomile, marjoram, verbena, mint, or thyme). After being coated, the wheels age an additional three months.
Tasting Notes
This squat, herb-green wheel has a creamy beige paste and modest blue veining. Flavor is sweet and balanced with herbaceous notes from the rind and spicy hints from the blue.
Pairings
Muffato is perfect for a dessert course; pair it with something sweet like a rich pear or cherry jam, and a dessert wine like Sauternes.
