(Semi-soft, unpasteurised cow’s milk, traditional rennet)
As a cheese of protected origin (DOP), Asiago can only be produced in the area surrounding the town of Asiago, in the Veneto region of Italy. Here such cheeses have been made for over 1,000 years. Asiago Pressato results from the most recently developed production method and is the youngest form available. The paste is cream in colour, soft and buttery in texture, with a sweet, creamy flavour.
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