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Cheese from Italy, Trentino
Vezzena is a hard, semi-cooked cow cheese of the Trentino plateaus. Raw milk from two milkings, partly skimmed by creaming, is set with calf rennet, the curd is cut to maize-grain size and cooked slowly at 45–48 °C. Wheels are salted, ripened on wooden boards at 13–17 °C and rubbed monthly with linseed oil for at least four months, and for 18 to 24 months in the Slow Food Presidium.
| Raw cow milk from two milkings, evening milk partly skimmed by natural creaming | Cows graze or eat hay from permanent meadow; no silage, preservatives or additives[pat-vezzena] |
| Natural milk starter (latteinnesto), not always used0.6–0.8 % of the milk | Milk from the area heated to at most 65 °C, cooled to 44–50 °C and kept about 12 hours[pat-vezzena] |
| Calf (bovine) rennet | [pat-vezzena][vezzena-dop2005] |
| Salt, in brine or dry | [pat-vezzena] |
| Linseed or other seed oil for the rind | Rubbed on once a month[pat-vezzena] |
| Starter | natural milk starter (latteinnesto), or none; selected local lactic starters were allowed in the 2005 PDO application |
Total time across the recorded steps: 4.3 months
What changes: Cream rises overnight in shallow basins and is skimmed from the evening milk
Cream rises naturally overnight. In the morning the partly skimmed evening milk goes into the vat with the warm morning milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Vezzena is a hard, semi-cooked cow cheese of the Trentino plateaus. Raw milk from two milkings, partly skimmed by creaming, is set with calf rennet, the curd is cut to maize-grain size and cooked slowly at 45–48 °C. Wheels are salted, ripened on wooden boards at 13–17 °C and rubbed monthly with linseed oil for at least four months, and for 18 to 24 months in the Slow Food Presidium. Made in 10 steps over 4.3 months. The longest step, ripen on wooden boards and oil the rind, takes at least 4 months (Provincia autonoma di Trento 2013) and runs at 13–17 °C (Provincia autonoma di Trento 2013).
| Main step | at least 4 monthsReported[pat-vezzena][onaf-vezzena] | Ripen on wooden boards and oil the rind |
|---|---|---|
| Temperature | 13–17 °CReported[pat-vezzena] | Ripen on wooden boards and oil the rind |
Vezzena is a semi-cooked cheese of partly skimmed raw milk, cooked to only 45–48 °C and ripened for months or, in the old grades, for years. The Slow Food Presidium covers only the version made from summer alpine-pasture milk and marked with an "M" for malga.
The cheese is made from raw milk. The curd is cooked at 45–48 °C and the wheels ripen at least four months; the natural starter milk is first heated to at most 65 °C. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet says the cheese has been made since remote times on the plateaus of Vezzena, Lavarone, Folgaria and Luserna. The 2005 PDO application puts its origin two to three centuries ago. Before the First World War it was almost the only grating cheese of Trentino, with about 1,500 quintals made a year, and it was sold to the Veneto and Vienna. The war destroyed many pastures and huts, and grana took over as the grating cheese. A PDO application of 26 May 2005 did not succeed.
