Asiago DOP pressato is a historic cheese typical of the Venetian plateaus. It is called "pressato" because it is crumbled during the extraction of the curd in processing. Asiago is made from cow's milk and is a semi-hard cheese with medium aging. Asiago DOP pressato has a straw yellow color, a smooth rind, and the paste shows medium-sized holes that characterize the cheese. It is excellent to consume on its own with acacia honey. Pairings: excellent when eaten plain with pickles, acacia honey, and jam. We recommend pairing it with a Lugana white wine. Storage: keep refrigerated, covering the cut part. Processing: Asiago pressato DOP is a cheese made from cow's milk from the pastures of the Asiago plateau (previously sheep's milk) with the addition of calf rennet after pasteurization and presamic coagulation. Once the curd is obtained, it is broken into small pieces to form the cheese paste. Salting occurs when the paste is placed in molds; the product is pressed for about 12 hours. Aging: 23 days.
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Asiago DOP pressato is a historic cheese typical of the Venetian plateaus. It is called "pressato" because it is crumbled during the extraction of the curd in processing. Asiago is made from cow's milk and is a semi-hard cheese with medium aging. Asiago DOP pressato has a straw yellow color, a smooth rind, and the paste shows medium-sized holes that characterize the cheese. It is excellent to consume on its own with acacia honey. Pairings: excellent when eaten plain with pickles, acacia honey, and jam. We recommend pairing it with a Lugana white wine. Storage: keep refrigerated, covering the cut part. Processing: Asiago pressato DOP is a cheese made from cow's milk from the pastures of the Asiago plateau (previously sheep's milk) with the addition of calf rennet after pasteurization and presamic coagulation. Once the curd is obtained, it is broken into small pieces to form the cheese paste. Salting occurs when the paste is placed in molds; the product is pressed for about 12 hours. Aging: 23 days.
