This dairy produces real farmstead cheeses, true to the tradition of the mountains, where the cows graze freely.
Caseificio degli Altipiani del Vezzena began operating in April 2005, following a merger between the cheese-making company of Lavarone and that of Folgaria and Costa. At the start of every summer, these highland cattle farmers cut the fodder that they will use to feed the cows in their stalls. This produces high-quality hay that results in excellent milk — which of course makes excellent cheese, particularly Vezzena: fresh, medium-aged, aged, and extra-aged, after up to 12 months. This is a semi-fat cheese made from raw, partially skimmed milk, which is ready to eat after about four months of ageing (the “fresh” version), with a semi-hard, grainy texture that becomes grainier in the “aged” or “extra-aged” product.
THE HIGHLIGHT
Vezzena cheese, at a variety of ages.
