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Asiago DOP pressato
The pressed Asiago DOP is a traditional cheese from Veneto made with cow's milk. It is a semi-hard cheese that is excellent at any stage of your meal, together with honey and jams.
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Size
250 g
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Asiago DOP pressato
Pressed Asiago DOP: treat yourself with this incredible cheese from Veneto
Pressed Asiago DOP is a famous cheese, traditional of the tablelands in Veneto. The pressed Asiago gets its name from the procedure where the cheese is broken into bits during its production. The Asiago is made with cow's milk, it is semi-hard and medium aged. The Asiago DOP shows a straw yellow colour, with a smooth rind and medium-sized eyes, a feature that characterises this cheese. It is a great cheese to be consumed only with acacia honey.
| Size | 250 g |
|---|---|
| Storage | To be stored in the fridge, cover the sliced side. |
| Location | Latterie Venete S.p.a. Via Bassanese, 2 - 31050 Vedelago ( TV) |
| Milk | Vaccino |
| Aging | medium-aged |
| How it's made | The pressed Asiago DOP is a cheese made with cow's milk from the cattle breeds on the Asiago tableland (in the past sheep's milk was used). Calf rennet is added to the cheese after this have been pasteurized with presamic coagulation. Once the curd is ready, it is broken into small bits in order to obtain the final cheese. Salting takes place when the cheese is put into moulds, pressing is then carried out for 12 hours. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Excellent when consumed on its own or with vegetables in brine, acacia honey and jams. We suggest to pair it with a glass of white Lugana.
Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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