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Asiago Fresco DOP
$20.30 – $177.63
$5.08/100 gr
Asiago cheese, is one of the most loved Italian gastronomic specialties. It has a long story – it was first made in the year 1000 A.D.
Nowadays it is mostly produced in Veneto with whole cow’s milk. The milk is heated to a temperature of 35 ºC, then the rennet is added to it to form the “Cagliata”, this mixture is heated again and then salted and cut. The forms are left to refine for about 20/40 days.
It has a sweet and delicate taste, and it is usually served with white wine and as an appetizer before the main course.
This a certified DOP cheese – all the milk producers of Asiago DOP belong to the certified Asiago production and the Consortium.
Serving suggestions: It should be used with delicate red wines, fresh fruits and soft bread or rolls and even veggies.
Production method: artisan
Salting: dry
Ripening: between 20-30 days
Fats: 48% M.F
Producers: dairies in Vincenza, Trento, Padova and Treviso regions
SIZE OF CHEESE PIECES:
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.
| Weight | N/A |
|---|---|
| Dimensions | 1 × 1 × 1 cm |
| weight | 400 gr, 600 gr, 1 kg, 3.5 kg |
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