The Moesin di Fregona is a cheese from the Venetian pre-Alps, in the Cansiglio area, made from whole pasteurized cow's milk, with pressing coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, with a semi-hard, smooth, thin, even and elastic rind. The natural paste, with a slightly straw-yellow color, is soft, compact when cut, with little or no eyes. The aroma is pleasant, the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) di Fregona exceptionally expresses the taste and typicality of the Venetian lands.
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The Moesin di Fregona is a cheese from the Venetian pre-Alps, in the Cansiglio area, made from whole pasteurized cow's milk, with pressing coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, with a semi-hard, smooth, thin, even and elastic rind. The natural paste, with a slightly straw-yellow color, is soft, compact when cut, with little or no eyes. The aroma is pleasant, the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) di Fregona exceptionally expresses the taste and typicality of the Venetian lands.
