Asiago Pressato DOP

Fairly recent version of the classic Asiago DOP, produced with whole cow's milk and is characterized by short curing times.

The version with the dark rind is emphasized in the quality of the raw material and craftsmanship.

Organoleptic characteristics

Aspect and texture
white or slightly straw-colored paste, combined with the cutting, soft and with holes media
Taste
delicate and pleasant
Serving suggestions
bodied white wines or light reds. Acacia honey, mustard green tomatoes. "Biove" bread.

Technical characteristics

Milk
vaccine, whole, raw or pasteurized
Production method
artisanal and industrial
Paste
cooked, pressed
Salting
in brine
Ripening
20 days minimum
Production period
all over the year
Fats
44% Mgss
Weight
about 11-15 kg
Dimensions
h cm 10-15; diameter cm 30-40
Producers
Cheesemakers and farmers members of the Consortium for Asiago production and protection
Codice forma
n.d.
Codice tagliato
n.d.

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