Pevarin

Pevarin is a traditional cheese from the Veneto region in Italy. It is a semi-hard cheese made from cow’s milk and has a pale yellow color. Pevarin is mainly produced in the towns and communes of Asiago, Enego, and Foza in the province of Vicenza, as well as in the town of Arsiero in the province of Vicenza.

You can find Pevarin in various stores and shops in these towns and communes. Some recommended places to buy Pevarin include the Caseificio Pennar in Asiago, the Latteria Sociale di Enego in Enego, and the Caseificio Sociale di Foza in Foza. These establishments offer high-quality Pevarin cheese made using traditional methods.

Pevarin is a versatile cheese that can be enjoyed in various ways. It can be grated over pasta dishes or used as a topping for salads and soups. One popular recipe that incorporates Pevarin is “Risotto con Pevarin e Radicchio,” which is a creamy risotto dish made with Pevarin cheese and radicchio, a type of Italian chicory. Another delicious recipe is “Pevarin e Polenta,” where Pevarin cheese is melted over a warm polenta dish.

Pevarin has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and quality of the product. The specifications for Pevarin include:

– Made from cow’s milk
– Semi-hard cheese with a pale yellow color
– Produced in the towns and communes of Asiago, Enego, Foza, and Arsiero in the Veneto region
– Traditional production methods are followed

Sources:
– “Pevarin” – www.prodottitipici.com
– “Pevarin” – www.agraria.org