It really is the Asiago than once ... Produced with fat cow's milk, is presented with pasta and compact with a nice straw color. The smell is intense but with a sleek profile that ranges from herbaceous sensations to more fruity reminiscent of nuts and dried fruits and nuts, to finish with elegant spicy notes. In the mouth it is decided, persistent and character, but always keeping an elegance of great taste. It is the cheese with which we enjoy exploring long and important affinature which often exceed four years.
Splendid cheese to pair with wines!
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).