{"id":2954,"date":"2026-08-25T17:16:15","date_gmt":"2026-08-25T17:16:15","guid":{"rendered":"https:\/\/lacortedimarga.com\/?p=2954"},"modified":"2026-08-25T17:16:18","modified_gmt":"2026-08-25T17:16:18","slug":"alpine-hut-cheeses-of-the-prealps-morlacco-bastardo-moesin","status":"publish","type":"post","link":"https:\/\/lacortedimarga.com\/en\/formaggi-malga-prealpi-morlacco-bastardo-moesin\/","title":{"rendered":"Pre-alpine mountain cheeses: Morlacco, Bastardo del Grappa and Moesin di Fregona"},"content":{"rendered":"<p>Morlacco and Bastardo del Grappa are the two PDO cheeses from the alpine dairies of Monte Grappa, whilst Moesin is a lesser-known speciality linked to Fregona, at the foot of the Cansiglio: three cheeses that tell a single story, that of alpine pastoralism in the Treviso Prealps, the very same mountain range that can be seen from the paths above La Corte di Marga.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Morlacco del Grappa: the cheese of the Balkan shepherds<\/h3>\n\n\n\n<p>Morlacco has references dating back over five centuries, and is the cheese that best represents the alpine cheese-making art of this area. The name comes from the Morlachs, nomadic shepherds originally from Morlachia (the Adriatic region between Trieste and Albania) who, at the time of the Serenissima, reached the Grappa massif and established their camps there, bringing with them Balkan cheese-making techniques. Fresh Morlacco has a white rind, a soft texture with characteristic small holes known as \u201cpartridge eye\u201d, and is aged from a minimum of 15 days up to two to three months: the younger it is, the more delicate it is on the palate.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp.webp\" alt=\"Morlacco del Grappa cheese cut into a wedge on a wooden board with black grapes\" class=\"wp-image-2908\" srcset=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp.webp 1500w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp-300x300.webp 300w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp-1024x1024.webp 1024w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp-150x150.webp 150w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp-768x768.webp 768w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/morlacco-del-grappa-formaggio-tipico-tagliere.webp-12x12.webp 12w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Bastardo del Grappa: born so as not to waste milk<\/h3>\n\n\n\n<p>Il Bastardo was created as a \u201ccalculated error\u201d so as not to waste milk when seasonal or climatic conditions did not allow traditional Morlacco to be produced: instead of throwing away non-ideal milk, the mountain dairy farmers turned it into a more rustic and structured cheese. From a byproduct it has become a product in its own right, nowadays just as appreciated \u2014 a perfect example of the peasant logic of \u201cnothing is wasted\u201d that runs through all the cuisine of this area.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"967\" height=\"1500\" src=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg.webp\" alt=\"Half wheel of Bastardo del Grappa cheese with the brand stamped on the rind\" class=\"wp-image-2909\" srcset=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg.webp 967w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg-193x300.webp 193w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg-660x1024.webp 660w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg-768x1191.webp 768w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/bastardo-del-grappa-formaggio-tipico-veneto.jpg-8x12.webp 8w\" sizes=\"auto, (max-width: 967px) 100vw, 967px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Moesin of Fregona: the lesser-known specialty<\/h3>\n\n\n\n<p>Less common outside its local area, Moesin is a traditional cheese from Fregona, at the foot of the Cansiglio plateau \u2013 a niche product well worth seeking out for those visiting the area, perhaps pairing it with a delicious stop during a hike on the Cansiglio.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"1348\" src=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1.webp\" alt=\"Whole wheel and slices of Moesin cheese from Fregona on a wooden tray with a pear\" class=\"wp-image-2911\" srcset=\"https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1.webp 1500w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1-300x270.webp 300w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1-1024x920.webp 1024w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1-768x690.webp 768w, https:\/\/lacortedimarga.com\/wp-content\/uploads\/2026\/08\/moesin-di-fregona-formaggio-tipico-cansiglio.jpg-1-13x12.webp 13w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">The authentic mountain dairies, a stone's throw from Miane<\/h3>\n\n\n\n<p>The great thing about talking about these cheeses from La Corte di Marga is that the mountain pastures are not just postcard abstractions: they can be reached on foot starting practically from home. Our <a href=\"https:\/\/lacortedimarga.com\/en\/alpine-pasture-tour-rifugio-posa-puner-miane\/\">Malghe Tour from Posa Puner Refuge<\/a> It crosses precisely this type of mountain pasture on the ridge of Monte Cesen, in the same municipality of Miane \u2014 an itinerary that allows you to see up close the context in which these cheeses are still made today, before or after tasting them on a platter at the venue.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Recipes and sommelier pairings with wines from the Marca Trevigiana<\/h3>\n\n\n\n<p>The Dish: Fresh, young Morlacco cheese, with its characteristic \u201cpartridge-eye\u201d holes.<br>The Pairing: <a href=\"https:\/\/lacortedimarga.com\/en\/bronner-piwi-wine-sommelier-review\/\">Bronner PIWI Giol<\/a>. A mineral and savoury white wine with good acidity: the acid freshness of this resistant vine variety (PIWI) cleanses the palate of the softness of the still-young Morlacco cheese, without overpowering its delicate dairy notes \u2014 a pairing that highlights the lightness of the freshly matured cheese.<\/p>\n\n\n\n<p>The Dish: Aged Bastardo del Grappa, with a rustic and structured texture.<br>The Pairing: <a href=\"https:\/\/lacortedimarga.com\/en\/wildbacher-collalto-red-wine-sommelier-review\/\">Wildbacher Collalto<\/a>. Tannic red, with notes of wild berries, pepper and balsamic \u2014 the tasting notes explicitly suggest pairing it with \u201cmature alpine cheeses such as Piave Vecchio or Asiago Stravecchio\u201d: the wine's tannic structure effortlessly handles the saltiness and firmer texture of the Bastardo, in a pairing where character meets character.<\/p>\n\n\n\n<p>The Dish: Moesin di Fregona, a rustic alpine cheese from Cansiglio.<br>The Pairing: <a href=\"https:\/\/lacortedimarga.com\/en\/the-secret-of-the-shores-laristocracy-of-prosecco-superiore-docg\/\">Prosecco from the slopes of Miane, \u201cCol Fondo\u201d method\u201d<\/a>. The typical bread-crust notes of this ancestral method and the firmer structure compared to a classic Prosecco pair with the rustic character of Moesin \u2014 a match that remains within the same geographical area as the cheese, between the Rive di Miane and the nearby Cansiglio plateau.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to taste them<\/h3>\n\n\n\n<p>The most authentic way remains to look for them directly at alpine dairy refreshment stops during a hike (many sell their own home-made fresh cheese), or to ask for them as part of the local cheese board available on request at La Corte di Marga \u2014 a good way to try several varieties without having to hike all the way up, for those who prefer to stay in the valley.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What distinguishes Morlacco from Bastardo del Grappa?<\/h3>\n\n\n\n<p>Morlacco is the \u201cnoble\u201d alpine cheese, with characteristic small holes and a short maturation; Bastardo was created as a more rustic variant, made to avoid wasting milk when conditions did not allow for the production of traditional Morlacco. Both are PDO cheeses typical of the Grappa massif in the Veneto region.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I reach a real mountain dairy on foot from La Corte di Marga?<\/h3>\n\n\n\n<p>Yes: our \u201cMalghe Tour from Rifugio Posa Puner\u201d itinerary stays within the municipality of Miane, on the ridge of Monte Cesen, and is the most direct way to see the real setting in which these cheeses are created.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Where can<\/h3>\n\n\n\n<p>It is a local speciality linked to the Cansiglio area: it is easier to find in the shops and eateries around Fregona than in major supermarkets \u2014 it is worth stopping by if you are organising a trip to the plateau.<\/p>\n\n\n\n<p><a href=\"https:\/\/lacortedimarga.bookpage.io\">Book your stay <\/a>a <a href=\"https:\/\/lacortedimarga.com\/en\/\">The Court of Marga <\/a>and set off on foot towards the alpine huts of Monte Cesen directly from Miane.<\/p>","protected":false},"excerpt":{"rendered":"<p>Il Morlacco e il Bastardo del Grappa sono i due formaggi DOP delle malghe del Monte Grappa, mentre il Moesin \u00e8 una specialit\u00e0 meno nota legata a Fregona, ai piedi del Cansiglio: tre formaggi che raccontano un&#8217;unica storia, quella della pastorizia d&#8217;alpeggio delle Prealpi trevigiane, la stessa catena montuosa che si vede dai sentieri sopra [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2526,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[6,13],"tags":[295,229,290,291,230,293,231,294,232],"class_list":["post-2954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto-tradizione-leccellenza-enogastronomica","category-vino-e-gastronomia","tag-formaggidimalga","tag-lacortedimarga-2","tag-lacortedimargablog-2","tag-marcatrevigiana-2","tag-proseccohillsholidays-3","tag-ricettetradizionalivenete-2","tag-robertolarosahost-2","tag-robertolarosasommelier-2","tag-unescoheritage-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formaggi di malga del Grappa: Morlacco e Bastardo<\/title>\n<meta name=\"description\" content=\"Morlacco 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