The cheese of Malga Mazze was born at 1300 meters above sea level in the mountain huts located on Mount Corno. The cattle in the pasture period (from June until September) grazes the grass, which grows wild in many different pastures of the mountain huts.

Raw milk is processed in the small alpine dairy plant of Mazze Superiori by the skilled hands of master cheese makers, who respect ancient recipes.

The production is carried out using semi-skimmed milk (for skimming the cream), rennet and salt. From this process, depending on age and treatment, we can distinguish two varieties of the Malga Mazze cheese:

• The “mazze mezzano”, aged for at least three months and the maximum of six months;
• The “mazze vecchio”, aged for six months or older.

The cheeses Malga Mazze “mezzano” and “vecchio” are produced by "La Vecchia Fattoria" farming company with production site in the village of Mazze in Lugo di Vicenza.