Asiago D'Allevo DOP Mitica - 8oz Wedge (approx)
850
Asiago D'Allevo DOP Mitica - 8oz Wedge (approx)
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 TYPE | Semi-hard cow’s milk |
| ORIGIN | Vicenza, Trento, Padova, Treviso, Italy |
| AGING | 5 Months |
| SHELF LIFE | Approximately 9 months |
| INGREDIENTS | Unpasteurized cow’s milk, salt, rennet |
| APPEARANCE | A pressed, golden yellow paste with small, irregular holes. |
| FLAVOR | Delicate and slightly sweet when young, the cheese becomes more savory when aged. |
| KEY POINTS | Versatile; good for cooking and as a table cheese. |
| HISTORY | This 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 Originally made with sheep's milk, the recipe changed as cattle farming increased in the 1500s.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. |
| HANDLING | Keep cool. When sampling, allow to reach room temperature. |
| SERVINGS | Can be shaved and grated over salads, carpaccio, and pasta. Serve with a medium bodied red. |