Cime del Vezzena Vecchio, 1/4 wheel: price and sale online

Peaks of Vezzena Vecchio 1/4 of a 2kg shape

This cheese is a semi-fat cheese made of granular paste that comes from the highlands of Trentino. It is an ancient dairy product, and until the First World War, it was the only cheese used for grating and adding to canederli.

The Vezzena preserves an exceptional creaminess and buttery flavor, releasing particular aromas depending on the grazing period. Experts distinguish it from Asiago di allevo due to a constant olfactory note of chives.

PREPARATION

It is prepared by mixing raw cow's milk from the evening with the morning's milk. It is slowly heated, with the addition of starter milk. Then, once it reaches a temperature of about 33-36°C, bovine rennet is added. The curd is then cooked at 46°C. The wheels remain in molds for about 2-4 days, after which they are salted in brine. The Vezzena Vecchio is aged on wooden boards for 12-18 months before being marketed.

Peaks of Vezzena Vecchio 1/4 of a 2kg shape: How is it produced

Si prepara unendo il latte vaccino e crudo della sera alla munta del mattino. Viene riscaldato lentamente, con l'aggiunta del latteinnesto. In seguito, raggiunta una temperatura di circa 33-36°, viene aggiunto il caglio bovino. La pasta viene poi cotta a 46°. Le forme rimangono nelle fascere per circa 2-4 giorni dopodiché vengono salate in salamoia. Il Vezzena Vecchio viene stagionato su assi di legno per 12-18 mesi prima di essere messo in commercio.

Peaks of Vezzena Vecchio 1/4 of a 2kg shape: use in the kitchen

The Cime del Vezzena Vecchio in a quarter shape weighing about 2 kg is an excellent grating cheese and for stuffing 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 dessert white wines and recioti.

TASTING

Cheese with a grainy texture, yellowish in color, with very fine holes, almost absent, and buttery consistency. The rind is thin, elastic, and ranging 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 savory and slightly spicy.

Tasting notes

Formaggio di pasta granulosa di colore tendente al giallo, con occhiatura finissima, quasi assente, di consistenza burrosa. La crosta è sottile, elastica e di color da paglierino a bruno. Gusto emozionante ricco di aromi e di profumi, intenso e complesso con delle piacevoli sensazioni di frutta secca, di mieli di fiori, di erbe aromatiche, zenzero e cannella. Al palato è molto saporito e leggermente piccante.