Asiago Vecchio DOP (aged over 10 months)
Aged for 10~15 months, boasts a savory taste and crumble texture with notes of nuts and strawThe aged type of old Asiago is very similar to the traditional Asiago cheese, produced since ancient times, and can be considered the original Asiago. This type is usually aged for more than 10 months, but at Ca Form we age it for up to ten months at low temperatures. The taste is close to that of Parmigiano 24 months, and its special aroma, with features of almonds, hazelnuts and hay makes this cheese unique. It is perfect to finish up your dishes and it is also a great together with a glass of red wine.
Average nutritional values per 100 g
Guaranteed minimum of days until expiration after shipping: 30 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 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.
¥ 900 incl. tax