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Mortrett or Murtret is obtained by mixing parts of local toma (or drained curd from the preparation of toma) with spices, you can also use ricotta.
The rind is absent when Mortrett or Murtret is just formed, increasingly present and dark in seasoned productions. The paste is hard, compact, slightly dry in young productions, dry in dried and/or smoked ones, always with the presence of spices (chilli and cumin) and its flavor is strong.
It is produced in the municipalities of Alto Eporediese in the province of Turin.
Murtret cheese
€9.30
Mortrett or Murtret is obtained by mixing parts of local toma (or drained curd from the preparation of toma) with spices, you can also use ricotta.
The rind is absent when Mortrett or Murtret is just formed, increasingly present and dark in seasoned productions. The paste is hard, compact, slightly dry in young productions, dry in dried and/or smoked ones, always with the presence of spices (chilli and cumin) and its flavor is strong.
It is produced in the municipalities of Alto Eporediese in the province of Turin.
Uses and pairings: Traditionally, Mortrett is eaten mainly with polenta or boiled potatoes, but the harder versions can also be grated and used to flavour pasta or rice dishes. It pairs well with full-bodied red wines.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Certification type
- P.A.T. - traditional Italian agri-food products
Specific References
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