https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Moesin_di_Fregona_cheeseMoesin di Fregona cheese - Revision history2026-04-25T16:01:00ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Moesin_di_Fregona_cheese&diff=101584&oldid=prevJuliaBalbilla at 13:20, 8 August 20112011-08-08T13:20:15Z<p></p>
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[[Image:Moesin di Fregona cheese.jpg|thumb|300px|right|Moesin di Fregona cheese]]<br />
Moesin di Fregona is made from [[Pasteurized|pasteurized]] whole [[Cows' milk|cows' milk]], is semi-hard and is ready for consumption after 20 days of [[Curing|curing]], [[Preserving|preserving]] its organoleptic properties and taste for at least two months. It is therefore a [[Cheese|cheese]] such as Latteria, fresh, made &#8203;&#8203;from [[Milk|milk]] of [[Cows|cows]] that graze for long periods outdoors in healthy areas, where the grass is full of flowers and perfumes. <br />
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This [[Cheese|cheese]], being similar to the traditional Latteria and Montasio, has a circular shape, with a height of 7 cm and a diameter of 30 cm. The two sides are flat and the average weight is around 6 kg. The rind is soft, smooth, thin and the interior is smooth and elastic, slightly straw-coloured, compact and with very few or no holes.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Veneto cheeses]]<br />
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