According to a local habit dating back to the last century, aromatic herbs are added during the cheese processing. Among the most common herbs in Lessinia there are thyme, rosemary, sage, cumin, elder, calendula, nettle, lemon balm, fennel, mallow, oat straw, walnut leaves.
|Az. Agr. Baito Jegher Campara||Roverè Veronese (VR)|
|Erbecedario S.r.l.||Badia Calavena (VR)|