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Asiago PDO d'allevo-500 g

Asiago PDO d'allevo-500 g

Asiago PDO d'allevo is a cheese mainly produced in Veneto, it is a semi-fat cheese suitable for long aging. The cheese is typical of the Asiago plateau, and the milk used is cow's milk. Asiago cheese has been produced since the 1000s when the inhabitants called it "Pegorin" because only sheep's milk was used. From the 1700s, cheesemakers introduced the use of cow's milk. The old type of this cheese is called d'Allevo. Asiago cheese has a semi-fat paste, the rind is straw-colored, and Asiago PDO has some sparse eyes. It is a moderately aromatic cheese, with aging, its aromaticity and spiciness increase. Pairings: as an ingredient for risottos and polenta, excellent paired with honey and jams. The wine we recommend pairing with it is Ripasso della Valpolicella. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The pasteurized or raw milk comes from two different partially skimmed milkings. The milk used for the production of Asiago PDO is inoculated with lactic ferments. After coagulation with the addition of calf rennet at a temperature of 33-37°C, the curd is cut into small granules the size of a marble. The paste extracted from the boilers is placed in molds, followed by brine salting of the Asiago cheese. Aging: 22
£ 8.40

Description

Asiago PDO d'allevo is a cheese mainly produced in Veneto, it is a semi-fat cheese suitable for long aging. The cheese is typical of the Asiago plateau, and the milk used is cow's milk. Asiago cheese has been produced since the 1000s when the inhabitants called it "Pegorin" because only sheep's milk was used. From the 1700s, cheesemakers introduced the use of cow's milk. The old type of this cheese is called d'Allevo. Asiago cheese has a semi-fat paste, the rind is straw-colored, and Asiago PDO has some sparse eyes. It is a moderately aromatic cheese, with aging, its aromaticity and spiciness increase. Pairings: as an ingredient for risottos and polenta, excellent paired with honey and jams. The wine we recommend pairing with it is Ripasso della Valpolicella. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The pasteurized or raw milk comes from two different partially skimmed milkings. The milk used for the production of Asiago PDO is inoculated with lactic ferments. After coagulation with the addition of calf rennet at a temperature of 33-37°C, the curd is cut into small granules the size of a marble. The paste extracted from the boilers is placed in molds, followed by brine salting of the Asiago cheese. Aging: 22