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 and texture
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
Dimensions
34-40 cm diameter, h. 8-12 cm
Producers
dairies from the Trento area
Codice forma
n.d.
Codice tagliato
n.d.

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