This semi-fat cheese with a grainy texture comes from the high plains 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. Vezzena retains an exceptional creaminess and butteriness, releasing unique aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
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This semi-fat cheese with a grainy texture comes from the high plains 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. Vezzena retains an exceptional creaminess and butteriness, releasing unique aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
