Saw this cheese recipe while learning about different cow breeds and thought I would share it with the rest of the forum. It is called Morlacco di Grappa or simply Morlacco. It appears to be a semi soft cheese and made without the rennet. However, more research needs to be done about the cheese and how it is prepared. If anyone has any info post it here. Here's the link:
http://www.vicenzagrifood.it/a_ENG_69_1.html (http://www.vicenzagrifood.it/a_ENG_69_1.html)
A couple of images I found of it on the web:
(http://www.framontitalia.com/articolo/0000000036/0000000036-med.jpg)
(http://www.pezzetta.it/catalog/images/Morlacco.jpg)
Morlacco is made with calf's rennet. That page you linked to just has some of the info, it's a full rennet cheese with a 15 min floc target and 2.5x multiplier target. Morning and evening milk combined.
I can make up a passable howto for you if you want, but you'd never be able to approximate the full flavor. You'd need Burlina cows on summer pasture or a similar breed. It's those alpine pastures that make for amazing flavors.
It's an interesting cheese, kind of like a cross between alpine high country styles and low country tomme styles. Usually heated more than typical tommes/tomas. Reminds me in make styles a little bit of Piave and Montasio. I love all these cheeses made from morning and evening milk combined.
Thanks LB I hope the Webmaster moves this topic to the appropriate forum then. Would that be Rennet Coagulated Semi Hard? and which category?
If you have the time and inclination I think it may not be bad to see the how to on this cheese even if not many will be able to reproduce it. Who knows with artisinal cheesemaking making a come back in US some of the less producing but more interesting breeds may get their day in the sun. But I'll leave that decision in your quite capable hands.