Vezzena

Italy

Trentino Alto Adige

Milk and milk products

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Vezzena

This cow’s milk cheese is made with milk from two milkings, one of which is skimmed for cream. The technique is the same as for other medium-fat Alpine cheeses, but Vezzena is made unique by the wild herbs of the Lavarone plateau and a long aging. Even when very aged, it still preserves an exceptional buttery smoothness, releasing aromas that change depending on exactly when the cows were pastured. After a year or a year and a half, the eyes disappear and the very yellow paste becomes slightly grainy. The fragrance becomes more complex and herbaceous, spiced notes fill the mouth. It takes time for Vezzena to reach its full potential and for it to be obvious why it is one of the jewels of Trentino cheesemaking and why Emperor Franz Joseph wanted it on his table every day.

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Season

Vezzena is only made during the mountain pasturing season, from June to September, and must age a minimum of 12 months.

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The cheese is made in the summer, using the milk from a few mountain pastures. The farmers follow a strict production protocol: The cows must be pastured and their diet can be supplemented only by quality feed: no silage, no industrial by-products and no GMOs.

Production area
Municipalities of the Lavarone Plateau, Vezzena and Folgaria, Trento Province

Presidium supported by
Trentingrana Concast
Caseificio degli Altipiani e del Vezzena
Lavarone (Tn)
via G. Marconi, 5
tel. +39 0464 783106
info@caseificiovezzena.it
Slow Food Presidium Producers’ Coordinator
Giampaolo Gaiarin
Tel. +39 335 6674256
giampaolo.gaiarin@fmach.it

Slow Food Presidium Coordinator
Stefano Mayr
tel. +39 328 5423635
mayr@mountainwilderness.it

The cheese is made in the summer, using the milk from a few mountain pastures. The farmers follow a strict production protocol: The cows must be pastured and their diet can be supplemented only by quality feed: no silage, no industrial by-products and no GMOs.

Production area
Municipalities of the Lavarone Plateau, Vezzena and Folgaria, Trento Province

Presidium supported by
Trentingrana Concast
Caseificio degli Altipiani e del Vezzena
Lavarone (Tn)
via G. Marconi, 5
tel. +39 0464 783106
info@caseificiovezzena.it
Slow Food Presidium Producers’ Coordinator
Giampaolo Gaiarin
Tel. +39 335 6674256
giampaolo.gaiarin@fmach.it

Slow Food Presidium Coordinator
Stefano Mayr
tel. +39 328 5423635
mayr@mountainwilderness.it

Territory

StateItaly
RegionTrentino Alto Adige

Other info

CategoriesMilk and milk products