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Asiago DOP d'allevo is a cheese made from cow's milk. It is a cured, medium fat cheese from the Veneto region. It is the perfect ingredient for risotto

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Size
500 g 1kg 2-2,5 Kg 8kg c.a.

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ASIAGO DOP D'ALLEVO

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Asiago DOP d'allevo is a cheese mostly produced in Veneto and it is a medium fat cheese, suitable for long ripening. This cheese is a typical local product of the Asiago's tableland and is made from cow's milk. The Asiago cheese has been produced since the 1000s when the inhabitants used to call it Pegorin (which literally means 'sheep' in the local dialect) because it was made only from sheep's milk. From 1700 the cheesemakers introduced the use of cow's milk. The old type of this cheese is called d'Allevo. The cheese is of medium fat and shows straw-yellow rind. The Asiago DOP has few irregular holes. It is a medium aromatic cheese, but its aromatic and spicy features increase with ageing.
More Information
Size 500 g 1kg 2-2,5 Kg 8kg c.a.
Storage To be stored in a cool and dry place. Cover the sliced side with a cloth.
Pairing use the Asiago cheese for risottos and polenta. It is also excellent with apples and jams. The wine we suggest to pair it with is the Ripasso della Valpolicella.
Location Latterie Venete S.p.a. Via Bassanese, 2 - 31050 Vedelago ( TV)
Milk Vaccino
Aging Long
How it's made The raw or pasteurized milk comes from two different semi-skimmed milk yields. The milk used to make Asiago DOP is inoculated with milk enzymes. Milk is curdled by adding calf rennet at a temperature of 33-37°C. After this, curd is milled in small granules the size of a marble ball. The paste is removed from the furnaces and laid in moulds. The Asiago cheese is then salted in brine.
cheese typology hard cheese
Type of milk cow's milk

Combinations

use the Asiago cheese for risottos and polenta. It is also excellent with apples and jams. The wine we suggest to pair it with is the Ripasso della Valpolicella.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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