The Moesin di Fregona is a cheese from the Venetian Prealps, in the Cansiglio area, made with pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, with 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, the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) of Fregona exceptionally expresses the taste and uniqueness of the Venetian lands.
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The Moesin di Fregona is a cheese from the Venetian Prealps, in the Cansiglio area, made with pasteurized whole cow's milk, with rennet coagulation, semi-cooked, semi-hard paste. Cylindrical in shape, with 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, the flavor is sweet and delicate. The Moesin (moesin in Venetian dialect means soft) of Fregona exceptionally expresses the taste and uniqueness of the Venetian lands.
