It's a fresh cheese originating from the Asiago Alpine plateau.
It is a semi-hard, semi-cooked cheese made with pasteurised cow's milk, white to slightly straw yellow in colour, with marked and irregular holes and a thin and elastic rind. Rich in live milk enzymes, it has a delicate, supple and pleasant taste with a delightful aroma of milke.
Nutritional information (for 100 gr.)
• Energy: 1518 kJ – 366 kcal
• Protein: 24 g
• Carbohydrates: none
• Fats: 30 g of which saturates: 18 g
• Salt: 1,7g
It is obtained from the process of transforming whole milk into cheese, from one or two milkings, exclusively of bovine origin, pasteurised and ready 20/40 days from production. It is a traditional dairy cheese from the Venice region, characteristically creamy, sweet with uniformly distributed eyes.
• Fresco: 20 days
Asiago is a typical cheese produced in an area which stretches from the meadows of the Po Valley to the Alpine pastures of the Asiago plateau and Trentino. The milk is collected and the Asiago PDO cheese is produced in four provinces: the entire Vicenza and Trento area and a small part of the provinces of Padua and Treviso.