Asiago Shredded 300g
¥ 850 ¥ 918 incl. tax
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. So far the shredded Asiago Fresco was only available in 1 kg, but we have decided to release a new 300g size to meet our customer needs. The classic way of cooking is to put on toast, but you can use it for a hamburger topping, lasagne and gratin. Shredded Asiago doesn't harden rapidly when it gets cold, so you can enjoy a savoury sandwich with melting Asiago at lunch or you can use it for potluck party menu. Of course, the 1kg size is recommended for big families or for lovers of cheeses. Try various recipes with shredded Asiago!
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.
We shred hard type cheese making it easy for use in cooking. Our line is composed of Parmigiano Reggiano DOP, Grana Padano DOP, Pecorino Romano DOP, Gran Maso, all of which can be used to give the dish for a full-fledged Italian taste.
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.