Asiago DOP fresco Gallo nero

Asiago DOP Gallo nero is a fresh, medium fat cheese made from cow's milk and traditional of Veneto.

ingredients

latte, sale, fermenti lattici selezionati, caglio trattato in crosta con natamicina (E235) colorante (E172), Crosta non Edibile

Size

3.3 Kg

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Asiago DOP fresco Gallo nero

Asiago DOP Gallo Nero cheese.

Asiago DOP Gallo nero is a medium fat cheese mostly produced in Veneto. Type of cheese: fresh Asiago. This cheese is typical from the Asiago's tableland and is produced with 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 fresh Asiago, which is aged for 35 days, is called Gallo Nero. The Asiago cheese is characterized by a soft texture and a straw-yellow rind. Asiago DOP Gallo Nero shows many irregular holes. It is a medium-aromatic cheese, sweet and delicate.

More Information
ingredients	latte, sale, fermenti lattici selezionati, caglio trattato in crosta con natamicina (E235) colorante (E172), Crosta non Edibile
Size	3.3 Kg
Storage	In the fridge or cellar
Location	LATTERIE VICENTINE S.C.A. via s. Benedetto, 19 36050 Bressanvido (vicenza)
more informations	Valori Nutrizionali per 100g di prodotto: Energia 1613 KJ 389 Kcal, Grassi 32,4 g di cui saturi 22,9, Carboidrati 0,5 g di cui zuccheri 0,5 g, Proteine 23 g, Sale 1,8 g
Allergens	latte
Milk	Vaccino
Aging	Fresh
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

Foodexplore suggests to serve the Asiago as a pre-meal snack. We suggest to pair it with a Trento DOC or Chiaretto del Garda wine.

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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