- Asiago cheese, a specialty of the Italian regions of Vicenza, Pavova, Treviso and Trento, is made from cow’s milk. There is a traditional version, Asiago d’Allevo...
- Asiago is an Italian cow's milk cheese that has D.O.P. status, meaning that authentic Asiago can only be produced in specific regions of Northern Italy.
- Asiago e il suo Altopiano, in ogni stagione il luogo ideale per le tue vacanze in montagna.
- The name Asiago is not necessarily one of the better-known names in Italian cheese, however amongst cheese connoisseurs it is certainly well thought off.
- Asiago is a semi-hard cow’s milk cheese that originated in Italy. Depending on how long this versatile cheese is aged, it can assume a variety of textures.
- Fresh asiago has a smooth texture and mild flavor, while asiago that's aged from four months to two years has a crumbly texture and a stronger taste.
- Asiago with shorter aged form is called Asiago Pressato. Asiago cheese is cylindrically shaped with 30 to 35 cm in diameter and is about 10 cm high.
- This recipe for fresh Asiago dolce or fresco, also known as Pressato is milder in flavor than a long aged Asiago.
- It’s great for pizza, pasta, sandwiches and sauces. Asiago adds richness to creamy sauces and can create a true point of difference to your menu.
- Close to Venice there is the Asiago Plateau, the mountains where Asiago Pdo Cheese was born more than one thousand years ago.