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