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 and texture
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
Dimensions
30-35 cm diameter, h. 9-12 cm
Producers
dairies belonging to the Asiago protection and production Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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