Asiago and Vezzena

Two products obtained, however, somewhat different from the same cows, fed for the first, in hay in the stables and the Asiago plateau for the second, in the summer, to pasture with plenty of fresh flowers and herbs, plateau Vezzena at a higher altitude, highly efficient and transferred several huts.

Vezzena cheese of course is more valuable and tasty than Asiago cheese. They are both cheeses and semi semigrassi pressed paste, made ​​with milk from two milkings, the first of which skimmed. The shapes vary from 9 to 13 kg and are available to trade in various ages. Good’s “seasoned” ideal accompaniment to polenta, and, in some pre-preparations (soups) may very well replace the Parmesan.

Both are semigrassi cheeses and semi-hard cheeses pressed, made ​​with milk from two milkings, the first of which skimmed. The shapes vary from 9 to 13 kg and are available to trade in various ages. Excellent accompaniment to polenta, and, in some preparations (soups), can replace the Parmesan.