This semi-fat cheese with a grainy texture comes from the highlands of Trentino. It is an ancient dairy product and until World War I it was the only cheese that was grated and used inside canederli. The Vezzena retains an exceptional sweetness and creaminess, releasing particular aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
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This semi-fat cheese with a grainy texture comes from the highlands of Trentino. It is an ancient dairy product and until World War I it was the only cheese that was grated and used inside canederli. The Vezzena retains an exceptional sweetness and creaminess, releasing particular aromas depending on the grazing period. Experts distinguish it from aged Asiago by a constant olfactory note of chives.
