Asiago Mezzano DOP (middle aging)
Asiago Week! (6/18~6/27) 20% OFF Sales on all AsiagoThis cheese was born in the small Asiago tableland, made of only seven villages. This type of asiago, called asiago d'Allevo (aged type), has been existing for a very long time. Whereas the fresh type uses whole milk, the aged asiago uses skimmed milk. Thanks to its shorter ripening (2-4 months compared to the 4-6 months aging of the mezzano type, over 10 months for the Vecchio type and over 15 months for the stravecchio type) this asiago has a more delicate taste. Compared to the fresco type, there are less and smaller cheese eyes and the cheese has a straw color, with a dark reddish-brown rind.
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.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.
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.
¥ 4,234 incl. tax