Asiago PDO

with Vegetable Rennet

100% vegetarian.

The tradition of Aged Asiago DOP encounters the vegetable rennet extracted from thistle blossoms, ideal for a vegetarian diet in search of an alternative to bovine rennet.

SEASONING

Medium Seasoned from 4 to 10 months. Mature from 10 to 15 months. Extra Mature over 15 months.

PASTE

Compact in the Medium Seasoned, more crumbly and grainy in the Mature and Extra Mature.

TASTE

Sweet flavors in the Medium Seasoned, savory, and increasingly rich and persistent in the Mature and Extra Mature.

Nutritional qualities

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

SÌ CREATIVITY

Salted crostolo with Aged Asiago PDO

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Barley with dandelion flowers creamed with Medium Seasoned Asiago PDO and fried buds

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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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