Puzzone di Moena
- Maturation
- At least 90 days
Puzzone di Moena
Puzzone di Moena, also called Spretz Tzaorì, is a semihard table cheese with a forceful aroma and an ochre to reddish rind.
- Milk
- Cow’s milk
- Protection
- DOP
- Maturation
- At least 90 days
Choose the form
Stagionato
- Maturation
- After 150 days
A rind washed throughout maturation
Puzzone di Moena begins with raw or thermized cow’s milk and bovine rennet. The curd is cut, gently cooked and left to rest under the whey before draining. It is then shaped, pressed and turned, ready for dry salting or a brine bath.
During the first weeks of maturation, the wheels are turned and washed with warm water, which may be lightly salted, or with diluted brine. The washes continue as the cheese matures. This care gradually develops the slightly oily surface and its ochre, light-brown or reddish color.
Where Puzzone di Moena is made
Its area includes named municipalities of the Fassa, Fiemme, and Primiero valleys, plus Anterivo and Trodena in Bolzano province.
Trentino-Alto Adige
Choosing Puzzone di Moena
Look for the full protected name, Puzzone di Moena DOP. It matures for at least 90 days.
Questions worth asking
Which milk is used?
It is made with cow’s milk.
Where is the protected area?
Its area includes named municipalities of the Fassa, Fiemme, and Primiero valleys, plus Anterivo and Trodena in Bolzano province.
How long does it mature?
It matures for at least 90 days.
Sources and citations (3)
- EUR-LexPuzzone di Moena / Spretz Tzaorì PDO approved 2026 amendment and single documentArticle 1, protected nameRead source
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariPuzzone di Moena and Spretz Tzaorì entries, extracted lines 776-782Read source
- MASAFPuzzone di Moena DOP: proroga modifica temporaneaTemporary processing permission and 31 December 2026 end dateRead source
