Cows’ milk is heated to a temperature of 35/40°C, then bovine or vegetable rennet is added. This starts the coagulation process, and the curd begins to form.
This process reduces the curd to small granules about the size of a hazelnut; it is done with a tool called a cheese harp or curd knife.
After cutting, the curd is heated again to a temperature of 44°C, then removed from the boiler for advanced processing.
The cake is cut repeatedly and allowed to drain on the workbench, then salted and turned.
The cake is portioned and placed in the special molds. To identify each form, a numbered casein plate is applied.
The forms in the molds are pressed with manual or pneumatic presses for several hours until they are dry and the granules of the curd are compact.
The forms obtained in this way are marked on the rind with the characteristic brand ASIAGO.
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.
The last stage is aging, or refining: the forms of Fresh Asiago DOP rest for at least 20 days at a temperature of 10/15°C with moisture at 80/85%.