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Pressed Asiago DOP


A relatively recent version of the ‘classic’ Allevo Asiago, made with full fat milk and ripened for only a short time.

Organoleptic characteristics
Aspect: semi-hard, yellow paste with medium sized holes
Taste: sweet and intense
Serving suggestions: Red wines. Acacia honey, green tomato preserve. ‘Biove’ lard bread.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: in brine
Ripening: minimum twenty days
Production period: throughout the year
Fats: 44% F-Dm
Weight: 11-15 kg
Size: 30-40 cm diameter, h. 10-15 cm
Producers: dairies belonging to the Asiago protection and production Consortium