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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Municipalities of the Lavarone Plateau, Vezzena and Folgaria, Trento Province
Presidium supported by
Caseificio degli Altipiani e del Vezzena
via G. Marconi, 5
tel. +39 0464 783106
The dairy collects milk in the summer from the Millegrobbe malga (1470 meters) in the municipality of Lavarone.
Tel. +39 339 5613802
Slow Food Presidium Coordinator
Tel. +39 335 6674256