Asiago PDO

Mature

An intense flavor.

A rich, decisive flavor, resulting from a longer aging. The structure is compact and tinted with amber streaks, giving origin to the characteristic intense aroma of Mature Asiago DOP.

SEASONING

From 10 to 15 months at controlled temperature and humidity.

PASTE

Grainy and crumbly, with a deep yellow color tending to ochre.

TASTE

Decided, savory, with notes of hay, nuts, occasionally spicy.

Datasheet

Nutritional qualities

Rich in calcium
Highly digestible
Proteins with high biological value
Vitamins A, B, E
Fatty acids useful to the organism
Naturally lactose free

Medium, Mature, or Extra Mature?
Which one are you bringing to the table today?

SÌ CREATIVITY

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Carbonara dell’Altopiano

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Salted crostolo with Aged Asiago PDO

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Sweet tartlets with dried tomatoes with Asiago

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FROM THE MILK TO THE RENNET

Milk with the some of the top cream skimmed off is heated to about 35°C. After the bovine or vegetable rennet has been added, coagulation starts and the milk forms a curd.

CUTTING OF THE CURD

Using a curd knife or harp, the curd is reduced to small granules about the size of a nut.

COOKING OF THE CURD

After cutting, the curd is heated to a temperature of 47°C, then removed from the boiler for advanced processing.

FORMING

The cake is portioned and placed in the special molds. To identify each form, a numbered casein plate is applied.

MARKING

After a few hours, the forms are placed in branding molds that impress on the rind the characteristic DOP trademark.

COOLING AND SALTING

The forms spend at least two days in a room with temperature set at 10/15°C and humidity of 80/85%, then salting is completed, either dry or in brine.

AGING

The last stage is aging. The forms rest for months: from 4 to 10 for Medium-Aged Asiago DOP, from 10 to 15 for Long-Aged Asiago DOP, over 15 months for Extralong-Aged Asiago DOP.

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