From:¥ 1,500 ¥ 1,500 ¥ 1,620 Incl.Tax

The vezzena is a rare local cheese saved from extinction by the recent “slow food” movement, after its production dramatically decreased during the war. It is kept aging for 8 to 16 months in a room through which the mountain air blows. The rind is rugged and has a dense ocher color, the paste is yellow and has a rough consistency. The hay fragrance and rich flavor are unique to the vezzena and there is also a spicy note in the aftertaste. As the taste is strong, we suggest to use it with porcini, or on a macaroni gratin.

Average nutritional values per 100 g
Kcal: 391 Kcal
Protein: 28 g
Fat: 31 g
Salt: 2.4 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.
Our recommendations!
Use it combined with porcini mushrooms, or in slices on a carpaccio.

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