Puzzone di Moena, Dolomites (Dolomiti) Italy
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- Опубліковано 18 вер 2024
- Like / channelcheese
Meet Puzzone di Moena -- a much-loved Trentino mountain cheese whose name literally translates to 'big stink'.
As most cheese-lovers will understand, there's a kind of proportional relationship between pungency and deliciousness -- if you get past those reeking notes of sweaty socks and funky fermented mushrooms, you are rewarded with a mind-blowingly tasty cheese. Puzzone is no exception and its complex flavour has highlights of hazelnuts, green herbs, melted butter, a subtle spice and cured meats -- all of which intensify as the cheese matures.
Puzzone is only produced at one dairy located in the impossibly picturesque Fiemme valley and it's a must-do stop along the Dolomites Cheese Route.
A big cheesy thanks to Davide from the Caseificio Sociale Predazzo e Moena for sharing this cheese's story, and to Agritur Maso Lena for providing a tasting location and amazing farmhouse lunch.
Talk about a dream job; traveling the world tasting it's many cheeses.
Italy produces the most amazing and delicious food in the world. The incredibly fertile soil, wonderfully moderate climate, and respect for all aspects of food production, combine to create flavors unknown anywhere else in the world.
Indrid_Cold absolutely! 🇮🇹👍
We have better cows in USA and instead of making cheese we make ice cream and they probubly dont even know what that is.
While I agree that Italy's area is unique, I'm hoping the pacific northwest can provide a little competition :)
@@greenlawnfarm5827 Better cows in the US? Come try cheeses from the Reggiana red cows or the delicious meat of a White Vitellone dell'Appennino IGP (i personally recommend a succulent fiorentina steak) before saying it that surely!
And "they probably don't even known what ice cream is"? Dude, ice cream (or "gelato" in Italian") is produced and enjoyed in Italy from well before the US even existed in the first place; in fact, though dessert based on aromatized ice and sorbetto-like preparations were noticeably older, many historians agree that the father of what could be called modern ice cream was Francesco Procopio dei Coltelli, a Sicilian cook, back in the 17th century. This tradition is currently very prosperous here, with ice cream shops ("gelaterie") being pretty much everywhere, varying from more industrial chains (whose product is still leagues ahead of the likes of Dairy Queen, having personally tried it in the US) and the like to purely artesanal botiques, and with a large and solid production of pre-packaged ice creams aswell (notorious brands like Algida, Sammontana and Motta are all italian born) that you can find pretty much in every bar at every street corner.
@@ItaTermite Did you ever have Ben and Jerry Chunky Monkey ice cream?
I love cheese so so so so much
Nice memories of summer months spent in my uncle baita near Vigo di Fassa well over 30 years ago. I can still remember the intense smell of puzzone when I entered the local cheese shop...
A whole channel dedicated to cheese :-) Wow! I can't stop watching, subscribed!
Não sou muito conhecedor de queijos, mas gosto de culinária e acho que queijo vai bem em muitas receitas. Parabéns, belo canal de vídeos!
i loveeee cheesses
Ah, just beautiful! Not spent much time in the Dolomites but I think I might have to now 😛
Some mouse would love living in that cheese farm. 😋😋😋😋😋
amazing report .........
Excellent
I do prefer the sharper notes of 🧀!!!!!!!!!
Where can I buy this brand Puzzone?????? I luv the notes U said it has!!!!!!!!
😍😍🙏🙏
Wow - that looks good. Gonna have to try to source some of this in the UK!
Great job 👏
Beautiful film continued
Puzzone di Moena is one of those cheeses for which describing it in words simply fails to do it justice. This cheese is more than just pungent, it is fragrant. It almost reminds me of a dry-aged steak, or miso, because it is packed with umami flavor but still has that residual fermented sweetness. The paste is firm but still quite smooth, and it gets piquant and leesy like a big red wine (be sure to try paired with the local Marzemino, Teroldego, or Lagrein wine). Wish more of it would make it to North America...
"oh no, raw milk would kill you!!!" FDA probably
Most impressive.
Awesome channel. I Love it. 😍
Nice
lindo
Wow, I am in!!!!!!!!!! This is an amazing channel!!!! Alll about cheeeeese!!!!!!!!
Wooohoooooo!!!!!!!!!🙌🏽🙌🏽🙌🏽😍🧀🧀🧀
What a shame if the wheel of "progress" should ever run over the patient development of wonderful cheeses like this.
i wanna go to italy now and try this cheese :"(
I'm italian and Puzzone is one of my favorite cheese (my favorite cheese are Parmigiano and Bella Lodi). Puzzone has a strong and little bit bitter taste.
I loooveeee cheeeseeeee ❤❤❤
I love you cheese .. ..
As i all ways say ( its all about cheese en wine 🧀🍷😋)
bu peynirlerden istiyorum harika görnüyorrrrr
dear sister Asalam o Alikum...
sister how we get rennet from babay sheep or calf.are we can harvest the rennet from 2 years or big sheep or calf.?
She really likes cheese.
Just subbed my dear!!!!!! Are u still creating new vids¿...
buono formaggio...italian uno
What happens to the bobby calves in Italy?
Calves pay the price so people can eat that stupid cheese so then they go to the doctors crying because they have high cholesterol.
Whatever happened to this channel? The videos were great.
Where can I buy this cheese in the United States
Daaamn. He almost stabbed her. 😱😱😱
hi.. no more new videos ????
4:28
big knife
rigth?
Why he keep the paper label on when he cut the cheese
can i import these cheese in India i want to sell them here
+utkarsh shukla Can we work together on something like this? I'm looking to do the same thing in Bangladesh. Maybe if we combine our efforts here something can be put together. I love cheese!
contact me to am@puzzonedimoena.com
contact me to am@puzzonedimoena.com
Lol
On average how much does one cost?
Well, I live in northern Italy, where it's fairly easy to find; I have seen prices ranging from 18 to 40 euros per kilogram. Keep in mind that it's a fairly small production, therefore its availability might not be high.
Bende bundan istiyorum lütfen
😭😭😭😭😭😭😭😭😭😭😭
TÜRKİYE 🇹🇷
KARS GLAVYER PEYNİRİ
MUTLAKA BELGESELLİK
Women come back it's been 5 years
Teach me to cook cheese .. ..
You learn make many cheeses from Gavin Webber. He has a great UA-cam channel.
I am have one cheese
consumption possession stupid front dig meanwhile pound above.
SORRY plz FORGIVE ME