Caseificio degli Altipiani e del Vezzena
Caseificio degli Altipiani del Vezzena was born from the fusion between the Lavarone and the Folgaria and Costa dairies.
The Folgaria, Lavarone and Luserna highlands provide the milk which supplies the facility.
The network currently comprises 13 members, of which 3 from mountain pastures.
Highlands breeders perform the important task of “maintaining” the land by cutting forage (cuts I and II) at the beginning of each summer, which then becomes feed for animals in the stables.
Their good summer work will product large amounts of hay, which will positively impact the quality of milk produced, and, as a result, of cheese.
The cheese produced here is mainly fresh, semi-mature, mature and very mature Vezzena, which can be aged for periods longer than 12 months. A typically seasonal production is that of Vezzena Malga; the richness of mountain pastures contributes to give milk, and, by implication, cheese, typical flavours we find in this product. Vezzena Malga is a Slow Food presidium.
Formaggi quali: Vezzena di Lavarone (nelle diverse stagionature), Vezzena di Lavarone Sapori di Malga, Monte Cornetto, Caciotte dolci e speziate, Lavarone Dolce, Fontal, Formay del Nonno, Nostrano, Caprino, Nostrano da Piastra, Tosella e Ricotta, Latte Alta Qualità di Montagna, yogurt e dessert
Orari apertura:
Lunedì - Sabato,
dalle 8.30 alle 12.30 e dalle 16.00 alle 19.00
orario estivo:
Lunedì - Domenica;
dalle 8.30 alle 12.30 e dalle 16.00 alle 19.00
Giorni di chiusura:
in periodi fuori stagione - Lunedì pomeriggio e Mercoledì pomeriggio
Recipes
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