LA MORA

Blinking the success of Castana, also Mora obtained its first recognition even before it was put on the market, that is, the first form made for trial in 2018 was entered in the national competition”CRUDI IN ITALIA” (which covers all cheeses made with raw milk) achieving the special mention for its balance.

As usual, after La Castana, we decided to propose the Mora (and soon will come the Blonde …) comes from the fact that refining in the sambuca with syrup of berries and blackberries, acquires this dark red color, precisely blackberry. Its complete refinement then consists in adding, in addition to the sambuca, berries, tellicherry pepper, star anise and ginger for the aromatic part.

It has a compact and soft structure, moist and at the same time crumbly on the inside, it creates a bit of difficulty in cutting as it will always have to be served with a little red fruit and possibly the outside or under the crust that has come more into contact with the elder and spices.

A cheese with balanced flavours and complex aromas, but at the same time well identifiable. The paste is very savoury, with lactic, animal and vegetable sensations. The only negative note, or at least let’s call it the only defect, is that eating red fruits, the seeds contained in the currants and blackberries remain slightly annoying.

A cheese to be enjoyed without a doubt at the end of a meal, if you like, instead of a dessert, with a fine dessert wine to accompany it.
We like to call it also a cheese for meditation, given its pleasantness, even for an after-dinner, can also hold up spirits.

It has no crust so you can eat everything, indeed it must be used the care to taste a piece inside and outside.