Puzzone di Moena is a semi-hard, rind washed, semi-cooked, unpasteurised cows' milk cheese which is produced in the valleys of Fiemme and Fassa, more specifically in the area of Moena, in the province of Trento in Italy's Trentino-Alto Adige.
Behind its great aroma hides a compact and elastic cheese with intense flavour, slightly spicy, with a fruity aftertaste and pleasantly bitter.
Although the cheese is similar to other mountain "tomas", this cheese is notable for its strong pungent odour, and the word puzzone in Italian means 'stinky'.
After salting in brine, a process that lasts two days and during the first two weeks of ageing, the cheeses are washed with warm spring water from the nearby mountains to develop the rind and aroma. This will form an airtight layer that surrounds the cheeses and promotes fermentation in the paste.
They are matured in the cool, with high humidity, on wooden shelves. The average maturation period is two months to eight months. The shape is cylindrical with flat faces with a diameter of 32-36 cm. The rind is smooth, oily and the interior is brownish-yellow with small and medium sporadic holes