€ 6,40 for 200g ca.
This semi-fat cheese with a grainy texture comes from the Trentino highlands. It is an ancient dairy product and until the First World War, it was the only cheese used for grating and adding to canederli.
Vezzena retains an exceptional creaminess and buttery quality, releasing particular aromas depending on the grazing period. Experts distinguish it from aged Asiago by a consistent olfactory note of chives.
It is prepared by combining raw cow's milk from the evening with the milk from the morning's milking. It is slowly heated, with the addition of starter culture. Then, once it reaches a temperature of about 33-36°C, bovine rennet is added. The paste is then cooked at 46°C. The forms remain in molds for about 2-4 days after which they are salted in brine. Vezzena Vecchio is aged on wooden boards for 18 months before being put on the market.
The Cime del Vezzena Vecchio in a 200-gram portion is an excellent grating cheese and filling for canederli or other cooking mixtures. It pairs perfectly with Vin Santo Trentino or a Trentino DOC Marzemino. At the end of the meal, the perfect pairing is with passito white wines and recioti.
Cheese with a grainy texture, tending towards yellow, with very fine eyes, almost absent, and a buttery consistency. The rind is thin, elastic, and ranges in color from straw yellow to brown. Exciting flavor rich in aromas and fragrances, intense and complex with pleasant sensations of dried fruit, flower honeys, aromatic herbs, ginger, and cinnamon. On the palate, it is very flavorful and slightly spicy.
€ 6,40
for 200g ca.
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Trentino Alto Adige
Peaks of Vezzena Vecchio 200g
