Asiago PDO

Asiago Fresh

Product of the Mountain

The peak of goodness.

Made from milk collected in the mountains, processed and aged over 600 meters, Fresh Asiago DOP Mountain Product is the specialty of our dairies and Alpine pastures The uncontaminated environment of the Alpine pastures and their great dairy tradition make this cheese a pure jewel of natural goodness.

SEASONING

At least 30 days in the mountain environment.

PASTE

White or creamy gold, with marked, irregular holes.

TASTE

Sweet and mildly acidic, beyond the milky fragrance there are warm animal aromas and hints of grass, hay and wildflowers.

Prodotto della montagna

Nutritional qualities

From appetizer to dessert,
with Asiago DOP Fresh.

SÌ CREATIVITY

Dop-ricette
Onion soup, rotzo potatoes, porcini mushrooms with asiago dop fresco cheese

Onion soup, Rotzo potatoes, porcini mushrooms with Asiago DOP Fresco cheese

Find out more

FROM THE MILK TO THE RENNET

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.

CUTTING OF THE CURD

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.

PARTIAL COOKING

After cutting, the curd is heated again to a temperature of 44°C, then removed from the boiler for advanced processing.

CUTTING OF THE CAKE

The cake is cut repeatedly and allowed to drain on the workbench, then salted and turned.

FORMING

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

PRESSING

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.

MARKING

The forms obtained in this way are marked on the rind with the characteristic brand ASIAGO.

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, 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%.

© Copyright 2021 ©CONSORZIO TUTELA FORMAGGIO ASIAGO| P.IVA / CF: 00703580241 | Privacy Policy | Cookie Policy