PRODUCTION ZONE:
North-Eastern Italy. IT takes its name from the Asiago Plateau, the original production zone as far back as the 16th century.
The D.Q.C. area has been extended over the years to include adjacent mountain zones.

CHARACTERISTICS:
There are two types of Asiago: fresh, called pressato, with sweet flavor and made from whole cow's milk. This cheese ripens in 20-40 days, has a white/straw yellow color and irregular holes.
Aged Asiago, called Allevo, has a stronger flavor, uses partly skimmed cow's milk, is compact inside and has a straw yellow color and scattered medium size holes.

NUTRITION INFORMATION:
Light and digestible, rich in proteins and vitamins A, B, B2 and PP, with a well-balanced presence of calcium, phosphorous and fats.

DINING SUGGESTIONS:
Excellent with red wines from Vicenza and Trentino, fruity and light for fresh Asiago and stronger and more full-bodied fo

BRAND: