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Lavarone Vezzena


The area around the Vezzana Pass is famous as a place where cheeses are ripened and it is also where this excellent quality, hard cheese is produced. It is a product that undergoes a protracted ripening which can last over two years.

Organoleptic characteristics
Aspect: hard, yellow paste with widespread pinholes
Taste: intense, piquant and dry with traces of stable and woodland undergrowth
Serving suggestions: full bodied, aged, red wines. Chestnut honey, hot fruit chutney. Rye bread
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan and alpine pasture
Paste: cooked, pressed
Salting: in brine
Ripening: at least one year
Production period: throughout the year, summer alpine pasture
Fats: 40% F-Dm
Weight: 8-10 kg
Size: 34-40 cm diameter, h. 8-12 cm
Producers: dairies from the Trento area