English (EN)
English (EN)
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 |
|---|---|
| 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 |
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.
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