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!

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1526 kj – 368 kcal Grassi / Fat 32,5 g (di cui acidi grassi saturi / of which saturates 23,5 g) Carboidrati / Carbohydrate 0,5 g (di cui zuccheri / of which sugars <0,5 g) Proteine / Protein 24 g Sale 1,7 g - Sede di produzione e responsabile delle informazioni: Bollo CEE IT 05 157 CE - Italia -

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero. Origine del Latte: ITALIA – Formaggio prodotto con latte vaccino intero, a pasta pressata semicotta. Crosta NON edibile.