This semi-fat cheese with grainy paste comes from the plateaus of Trentino. It is an ancient dairy product and until World War I it was the only cheese used for grating and adding to canederli. The Vezzena retains an exceptional creaminess and butteriness, releasing specific aromas depending on the grazing period. Experts distinguish it from the Asiago of aging due to a constant olfactory note of chives.
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This semi-fat cheese with grainy paste comes from the plateaus of Trentino. It is an ancient dairy product and until World War I it was the only cheese used for grating and adding to canederli. The Vezzena retains an exceptional creaminess and butteriness, releasing specific aromas depending on the grazing period. Experts distinguish it from the Asiago of aging due to a constant olfactory note of chives.
