Tuduu
Asiago DOP pressed
Asiago DOP pressed is a historic cheese typical of the Venetian highlands. It is called pressed Asiago because it is crumbled, a process that occurs when the curd is extracted during processing. Asiago is made from cow's milk, it is a semi-hard cheese with medium aging. Asiago DOP pressed has a straw-yellow color, smooth rind, and the paste has medium-sized holes that characterize the cheese. Excellent cheese to enjoy pure with acacia honey. Pairings: Excellent consumed pure with pickles and acacia honey and jam. We recommend pairing with a Lugana white wine. Storage: Store in the refrigerator, cover the cut part. Processing: Asiago DOP pressed is a cheese obtained from cow's milk from the pastures of the Asiago plateau (in the past the milk was from sheep) added with calf rennet after being pasteurized with rennet coagulation. Once the curd is obtained, it is broken into small parts to subsequently obtain the paste that will make up the cheese. Salting occurs when the paste is introduced into the molds and the product is pressed for about 12 hours. Aging: 23
£ 7.14

Description

Asiago DOP pressed is a historic cheese typical of the Venetian highlands. It is called pressed Asiago because it is crumbled, a process that occurs when the curd is extracted during processing. Asiago is made from cow's milk, it is a semi-hard cheese with medium aging. Asiago DOP pressed has a straw-yellow color, smooth rind, and the paste has medium-sized holes that characterize the cheese. Excellent cheese to enjoy pure with acacia honey. Pairings: Excellent consumed pure with pickles and acacia honey and jam. We recommend pairing with a Lugana white wine. Storage: Store in the refrigerator, cover the cut part. Processing: Asiago DOP pressed is a cheese obtained from cow's milk from the pastures of the Asiago plateau (in the past the milk was from sheep) added with calf rennet after being pasteurized with rennet coagulation. Once the curd is obtained, it is broken into small parts to subsequently obtain the paste that will make up the cheese. Salting occurs when the paste is introduced into the molds and the product is pressed for about 12 hours. Aging: 23