The so-called Morchia is the oily deposit that remains on the bottom of the jars where oil is put after the pressing and is kept until the following year.
Nowadays, in order to create a thick covering and therefore have a long ageing, the oily deposit is used together with coal, which replaces ash. The Morchiato cheese has pungent aroma and flavour. It is perfect with white wines or with full-bodied red wines. It is also the right ingredient to make Pici Cacio e Pepe, our traditional pepper and cheese pasta.