Asiago PDO

Asiago Fresh

Asiago Reserve

A flavor of excellence.

With longer aging, Fresh Asiago DOP acquires personality and enriches its flavor with intense notes while maintaining its traditional freshness. Its unique flavor gives it the right to call itself Reserve.

SEASONING

At least 40 days of refinement at controlled temperature and humidity.

PASTE

White or creamy gold, with marked, irregular holes. White or creamy gold, with marked, irregular holes. In time, it changes and tends to become creamier.

TASTE

Sweet and acidic, with pleasing, intense aromatic accents.

Nutritional qualities

Rich in calcium

Proteins with high biological value

Vitamins A, B, E

Fatty acids useful to the organism

Low lactose content

From appetizer to dessert,
with Asiago DOP Fresh.

SÌ CREATIVITY

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Main Dish

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

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Starter

Sweet tartlets with dried tomatoes with Asiago

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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%.