Puzzone di Moena Fonduto con Pane di Segale e Speck

Trentino-Alto Adige

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Origin

Trentino-Alto Adige (Moena, Fassa Valley), northeastern Italy

Description

Puzzone di Moena DOP — Trentino's pungent washed-rind mountain cheese, known locally as 'Spretz Tzaorì' (sour cheese in Ladin dialect) — is sliced and melted in a small terracotta ramekin or cazuela in a hot oven (200°C) for 8–10 minutes until molten, bubbling and forming a light brown crust on the surface. It is brought to the table immediately in the ramekin, alongside slices of thin toasted rye bread (pane di segale) and wafer-thin slices of local Speck Alto Adige IGP. The Puzzone is scooped onto the bread, the speck layered over; the sharp, strong flavour of the washed-rind cheese against the smoky, salt-cured ham and the earthy rye bread forms one of the Alps' most direct and satisfying flavour combinations.

III

The Thread

—Washed-rind cheese of comparable pungency melted in a ramekin and served with bread — the same technique applied to a French AOC equivalent French · (Burgundian)

—Alpine washed or semi-washed mountain cheese heated until the surface melts and scraped or poured over bread and accompaniments Swiss

—Pungent washed-rind cheese baked in a small dish until bubbling and served immediately with dark bread and cured meats Belgian

Flavour Context

Intensely pungent, funky, barnyard notes from the washed rind; the bubbled brown crust adds caramel bitterness; smoky Speck IGP provides savoury-sweet contrast; rye bread grounds everything with earthy grain.

Pillars V — VII

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