Puzzone di Moena

"Puzzone" literally means "big stinker".

The Puzzone di Moena can be identified because of its wet and greasy crust and the unmistakable and distinct smell and taste. The dough is firm, straw-yellow in color and has occasional small holes.

The Puzzone is produced in the Fiemme and Fassa valley from Alpine milk. The cows graze on alpine pastures in 1000-2000 meters.

The Puzzone is produced exclusively in the dairy farm Predazzo e Moena.

Maturation:

The 13,000 rounds mature exclusively in the dairy farm Predazzo s Moena.

Short description:

- The milk comes from cows that graze in the summer on the pastures and are fed in winter with local hay.

- Soft, straw-yellow dough with scattered holes and a distinctive scent.

- Maturing: At least 60 days to a maximum of 8 months.

- Smooth, oily crust of yellow ocher color.

Manufacturer: Caseificio Sociale di Predazzo e Moena

: Puzzone di Moena/Spretz Tzaorì D.O.P.



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