¥ 700 ¥ 756 incl. tax
Under the Republic of Venice in the latter half of the 15th century, the asiago tableland was famous for its cheese fairs and used to make cheese from sheep milk. However, in the 16th century this milk had been replaced with cow milk and asiago cheese was born. The asiago cheese ranges from soft type to aged type and, although the traditional “asiago” is the d'Allevo type (aged asiago), the fresh asiago is the most popular one, thanks to its delicate taste. Among all the DOP cheeses, it is the world's fifth most popular cheese. It goes well with any dish, for example you can enjoy it as a delight appetizer with salmon on crackers or as a savory sandwich with prosciutto.
Average nutritional values per 100 g
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
Fresh cheese indicates cheeses made from fresh curds that have not been pressed or aged. These contain a high percentage of water, as characterized by their refreshing acidity. As Fresh cheese is not molded, it is sold in a container.
Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.
¥ 900 incl. tax