Asiago Fresco DOP (aged 20 days)

From:¥ 1,100 ¥ 1,100 ¥ 1,188 Incl.Tax

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Aged for more than 20 days, a versatile cheese with a delicate and rich flavor of milk.

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. Our asiago fresco is ripened for about 20 days, the rind is thin and elastic, the paste is soft and the sweetness and milky aroma bring to mind the highland pasture.

soft cheese

Veneto

Average nutritional values per 100 g

Kcal:	381 Kcal
Protein:	22 g
Fat:	32 g
Carbohydrates:	1.3 g
Salt:	1.8 g

Guaranteed minimum of days until expiration after shipping: 18 Days

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.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The soft cheeses are only briefly aged (mainly less than a month) giving them a soft texture.

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.

Our recommendations!

Cut it into thin slices and enjoy it in a toast, use it to make risotto, or mix it with mushrooms, bacon, rucola salad and cream for a tasty pasta. You can also use it to dress your salad, or as a snack.