¥ 2,250 ¥ 2,430 incl. tax
It is a medium-aged type of Montasio, a popular cheese that boasts the 6th largest production of DOP cheese in Italy, and the aging period is 6 months. The dough has small cheese eyes and is delicate, soft and sweet. You can feel the aroma of green grass and hay, and when you put it in your mouth, it changes from a slightly sweet milky feeling to a spicy flavor obtained by aging.
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. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.
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