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.