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Allevo Asiago DOP


Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or,  more precisely, in the Asiago high plateaux region. It subsequently spread down to the plains of the surrounding provinces and, as frequently happens, a fresh cheese version called Pressed Agiago was also created.  Allevo Asiago is occasionally incorrectly called “Vezzena” due to a degree of similarity between the two.

Organoleptic characteristics
Aspect: hard, yellow paste with very small holes
Taste: intense, pungent, dry
Serving suggestions: Full bodied, aged, red wines. Chestnut honey, Italian hot fruit mustard. Rye Bread.
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan, alpine pasture
Paste: cooked, pressed
Salting: in brine
Ripening: at least six months
Production period: throughout the year, summer alpine pasture
Fats: 34% F-Dm
Weight: 8-12 kg
Size: 30-35 cm diameter, h. 9-12 cm
Producers: dairies belonging to the Asiago protection and production Consortium