850
  • Description
  • Details

Asiago d’Allevo is a DOP thermalized cow’s milk cheese produced in the provinces of Vicenza, Trento, Padova and Treviso. There are two main types of Asiago: d’Allevo and Pressato. The d’Allevo version is the more traditional of the two. Once the partially skimmed milk is heated and coagulated, it is placed in special wooden molds, brined, and then aged for several months. Our mezzano (medium-aged) version develops a pleasant, yeasty aroma, compact texture and more savory flavor following 5 months of aging.  

 

CHEESE TYPESemi-hard cow’s milk
ORIGINVicenza, Trento, Padova, Treviso, Italy
AGING5 Months
SHELF LIFEApproximately 9 months
INGREDIENTSUnpasteurized cow’s milk, salt, rennet
APPEARANCEA pressed, golden yellow paste with small, irregular holes.
FLAVORDelicate and slightly sweet when young, the cheese becomes more savory when aged.
KEY POINTSVersatile; good for cooking and as a table cheese.
HISTORYThis popular cheese originated in the Asiago plateau in the Veneto region in the year 1000. Originally made with sheep's milk, the recipe changed as cattle farming increased in the 1500s. The DOP was established in 1979 to protect the integrity of this traditional mountain cheese, which can be made only in the provinces of Vicenza, Trento, Padova and Treviso. There are two main types Asiago: d’Allevo and Pressato. The d’Allevo version is the more traditional of the two. Once the partially skimmed milk is heated and coagulated, it is placed in special wooden molds, brined, and then aged for several months. Our mezzano (medium-aged) version develops a pleasant, yeasty aroma, compact texture and more savory flavor following 5 months of aging.
HANDLINGKeep cool. When sampling, allow to reach room temperature.
SERVINGSCan be shaved and grated over salads, carpaccio, and pasta. Serve with a medium bodied red.

 

Asiago D'Allevo DOP Mitica - 8oz Wedge (approx)
850

YOU MAY ALSO LIKE