Produced with whole cow's milk, shows a pale yellow color and a soft dough and "buttery". The nose offers a delicate fragrance of milk and yogurt and a mild flavor, with final sensations sweet-sour.
Pride of dairy production Veneto, Asiago cheese is, without doubt, the most common and most consumed in our area. The production area is bounded by law, the entire territory of the provinces of Vicenza and Trento and two restricted areas of the provinces of Padua and Treviso. Appearance rare as the original, within the Protected Designation of Origin that protection, we find this cheese product actually two completely different types: Asiago (sweet) and Asiago ripened (mature).
Today, this version of "fresh" and sweet is also the most produced and consumed and it is thanks to the success met among gourmets this type, although quite recently, has had a remarkable growth and now spread throughout the world.
Excellent table cheese, also lends itself to many culinary preparations. In our area it is a cheese that there should always be on the table!
