This semihard cheese with a grainy texture comes from the highlands of Trentino. It is an ancient dairy product and until World War I it was the only cheese used for grating and adding inside canederli. The Vezzena retains an exceptional creaminess and buttery flavor, releasing particular aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
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This semihard cheese with a grainy texture comes from the highlands of Trentino. It is an ancient dairy product and until World War I it was the only cheese used for grating and adding inside canederli. The Vezzena retains an exceptional creaminess and buttery flavor, releasing particular aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
