Peaks of Vezzena Vecchio 200g

Peaks of Vezzena Vecchio 200g

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.

PREPARATION

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. 

Peaks of Vezzena Vecchio 200g: How is it produced

Le Cime di Vezzena, Trentino Alto Adige

Ingredients Peaks of Vezzena Vecchio 200g

Nutritional values