The Moesin di Fregona is a cheese from the Prealps of Veneto, in the Cansiglio area, made with pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, it has a semi-hard, smooth, thin, regular, and elastic rind. The natural paste, slightly straw-colored, is soft, compact when cut, with little or no eye formation. The aroma is pleasant, and the flavor is sweet and delicate. The Moesin (moesin in the Veneto dialect means soft) di Fregona exceptionally expresses the taste and typicality of the Veneto lands.
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The Moesin di Fregona is a cheese from the Prealps of Veneto, in the Cansiglio area, made with pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, it has a semi-hard, smooth, thin, regular, and elastic rind. The natural paste, slightly straw-colored, is soft, compact when cut, with little or no eye formation. The aroma is pleasant, and the flavor is sweet and delicate. The Moesin (moesin in the Veneto dialect means soft) di Fregona exceptionally expresses the taste and typicality of the Veneto lands.
