Moesin di Fregona is a cheese from the Venetian Prealps, in the Cansiglio area, made from pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, it has a semi-hard, smooth, thin, regular, and elastic rind. The natural paste, with a slightly straw-colored hue, is soft, compact when cut, with few or no holes. The aroma is pleasant, and the flavor is sweet and delicate. Moesin (moesin in the Venetian dialect means soft) from Fregona exceptionally expresses the taste and uniqueness of the Venetian lands.
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Moesin di Fregona is a cheese from the Venetian Prealps, in the Cansiglio area, made from pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, it has a semi-hard, smooth, thin, regular, and elastic rind. The natural paste, with a slightly straw-colored hue, is soft, compact when cut, with few or no holes. The aroma is pleasant, and the flavor is sweet and delicate. Moesin (moesin in the Venetian dialect means soft) from Fregona exceptionally expresses the taste and uniqueness of the Venetian lands.
