Morlacco (Venetian: Morlac) or Morlacco del Grappa is an Italian cow's-milk cheese from Monte Grappa, in the provinces of Vicenza, Treviso, and Belluno), where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd that was named after their native region: Morlachia.

[1] The local Burlina cows—a breed at risk of extinction—produced the milk used for this cheese.

The Burlina cow is small and hardy and has a piebald black and white coat.

[2] Today, Morlacco del Grappa cheese is once again produced on Monte Grappa with skimmed milk from the evening's milking mixed with whole milk from that of the morning.

[citation needed] After 20 days of aging, the cheese is ready for consumption, but it can be left to age for up to three months.