The ancient primacy of the Caseificio degli Altipiani and Vezzena: here the Slow Food Presidium cheese is born, the taste of mountain tradition

Una storia di gusto. E che dà gusto raccontare, perché parla di passione contadina ed arte casearia insieme. Sono infatti i contadini degli altipiani di Folgaria, Lavarone e Luserna cher crescono e accudiscono le loro vacche da latte, di razza Bruna, Pezzata Rossa e Pezzata Nera, che a seconda della stagione pascolano nei prato o vengono alimentate nella stalla con foraggio rigorosamente raccolto da queste parti. La produzione di formagi e burro d’alpeggio non è solo un’attività economica, ma una autentica espressione di identità e cultura locale, che si tramanda di generazione in generazione. Il latte crudo trasferisce ai formaggi gli aromi dei fiori dei pascoli alpini, salvaguarda il lavori dei pastori mentre la maestria dei casari, con gesti antichi, lo trasformano in forme uniche.

“The milk produced arrives at our dairy – explains Marisa Corradi, president of the cooperative, the longest-running in Italy – and here the cheesemaker’s work begins, leading to the production of our cheeses, such as Lavarone and Vezzena”. The contribution of the mountain dairies during the summer is important, in particular the Millegrobbe mountain dairies in the municipality of Lavarone, the Zonta Melenia and Pioverna Alta mountain dairies in the municipality of Folgaria, the Costesin mountain dairies in the municipality of Luserna and the Campo Luzzo Superiore mountain dairies in the municipality of Vicenza. The most popular product is above all the Vezzena in the fresh, medium, old and very old types, which reaches over 12 months of maturation.

“This cheese originated even before 1500, even though the first available paper documentation dates back to the early 1800s – they explain to us at the dairy – it is a semi-skimmed, semi-fat raw milk cheese, ready for consumption after about four months of maturation (fresh), with a semi-hard, grainy texture, a characteristic that is more accentuated for the Vecchio or Stravecchio product. The color takes on a straw yellow hue, which is more accentuated in the case of Vezzena di Malga. The flavor is tasty, savoury, more intense and slightly spicy in the Vecchio or Stravecchio types”.“The milk produced arrives at our dairy – explains Marisa Corradi, president of the cooperative, the longest-running in Italy – and here the cheesemaker’s work begins, leading to the production of our cheeses, such as Lavarone and Vezzena”. The contribution of the mountain dairies during the summer is important, in particular the Millegrobbe mountain dairies in the municipality of Lavarone, the Zonta Melenia and Pioverna Alta mountain dairies in the municipality of Folgaria, the Costesin mountain dairies in the municipality of Luserna and the Campo Luzzo Superiore mountain dairies in the municipality of Vicenza. The most popular product is above all the Vezzena in the fresh, medium, old and very old types, which reaches over 12 months of maturation.

“This cheese originated even before 1500, even though the first available paper documentation dates back to the early 1800s – they explain to us at the dairy – it is a semi-skimmed, semi-fat raw milk cheese, ready for consumption after about four months of maturation (fresh), with a semi-hard, grainy texture, a characteristic that is more accentuated for the Vecchio or Stravecchio product. The color takes on a straw yellow hue, which is more accentuated in the case of Vezzena di Malga. The flavor is tasty, savoury, more intense and slightly spicy in the Vecchio or Stravecchio types”.

The cheesemaker is very young, just 23 years old: Federico Lorenzin comes from the Lower Valsugana, particularly proud of the typically seasonal production, that of Vezzena Malga: the flora of the pastures of the mountain huts rich in forage essences, contribute to transferring the typical aromas that we find in this product to the milk and therefore to the cheese. And Vezzena Malga is precisely a Slow Food product. Even when it is very mature, it retains an exceptional smoothness and butteriness, releasing particular aromas depending on the grazing period. If made with June milk, for example, it leaves a delicate garlicky note. Experts distinguish it by a constant olfactory note of chives. After a year, a year and a half, the eyes disappear, the paste, very yellow, tends to flake, the aromas become complex and good herbaceous and spicy sensations fill the mouth. In short, only after an adequate amount of time does Vezzena become such and only then do you understand why Emperor Franz Joseph wanted it on his table every day. Until the First World War, Vezzena was the only cheese in Trentino used as a condiment on soups and dumplings... In short, a cheese rich in history and flavors, which tells the story of the mountain through its mountain huts and the territory of Alpe Cimbra. which enrich the flavor of the mountain cheese.

Alpe Cimbra offers emotions in every season of the year. In a spectacular setting of uncontaminated natural landscapes you can experience an exhilarating holiday dedicating yourself to your favorite sports and activities thanks to many proposals suitable for the whole family. Skiing and snowboarding, hiking and mountain biking, horse riding and golf, and lots of culture, good food and traditions. The countless wonders of Alpe Cimbra to discover prove to be an unforgettable experience...

Per saperne di più
www.caseificiovezzena.it
www.alpecimbra.it
www.fondazioneslowfood.com
scritto da www.turismoitalianews.it