The Moesin di Fregona is a cheese from the Prealps of Veneto, in the Cansiglio area, made with whole pasteurized 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, firm when cut, with little or no eyes. The aroma is pleasant, and the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) di Fregona exceptionally expresses the taste and typicity 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 whole pasteurized 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, firm when cut, with little or no eyes. The aroma is pleasant, and the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) di Fregona exceptionally expresses the taste and typicity of the Veneto lands.
