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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.

Caratteristiche organolettiche
Aspetto: semi-hard, yellow paste with medium sized holes
Sapore: sweet and intense
Abbinamenti: Red wines. Acacia honey, green tomato preserve. ‘Biove’ lard bread.
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan and industrial
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: minimum twenty days
Produzione: throughout the year
Grassi: 44% F-Dm
Peso: 11-15 kg
Dimensioni: 30-40 cm diameter, h. 10-15 cm
Produttori: dairies belonging to the Asiago protection and production Consortium