Young Asiago DOP

Fresh Asiago, with its mild sweet flavour, is made with whole milk. It can be sold twenty days after production and is renowned for its freshness.

HOW TO RECOGNISE IT BY SIGHT
It has a white or pale straw colour. The openness or eye formation is marked and irregular.

HOW TO RECOGNISE IT BY FEEL
If you hold a piece between your fingers, it feels as soft as sponge cake. It is not sticky or greasy, but soft and elastic.

HOW TO RECOGNISE IT BY SMELL
Its aromas are reminiscent of yoghurt and butter. If you breathe in a pot of yoghurt and then a slab of butter, you will have a good idea of the aroma of Fresh Asiago cheese. Chew a piece of cheese while pinching your nose shut with your fingers. Let go while breathing out and you will sense its aromas.

HOW TO RECOGNISE IT BY TASTE
It has a pleasantly mild taste. It is soft and slightly sticky but melts easily in the mouth. It has a sweet, slightly acidic flavour due to its young age but is not salty and never bitter.
After swallowing it leaves a slightly sweet and acidic lingering taste, easy, but so enjoyable it makes you long for another slice.

HOW FRESH ASIAGO IS PRODUCED

Fresh Asiago is obtained from the transformation of whole cow’s milk from one or two milkings.
The milk is generally heated to between 35-40° C in special cheese vats and calf rennet (a coagulant enzyme) is added to stimulate coagulation. As soon as the curd reaches the right consistency, it is cut using a curd knife called a “lira” until the granules are the size of walnuts and hazelnuts.
The curd is then semi-cooked until the temperature of the mass reaches 44°C ± 2°C; it is extracted and placed on a work bench ready for the next stages, which are possibly the most typical phases in the preparation of Fresh Asiago.
They involve:
- repeatedly cutting the curd as soon as the mass has lost enough of its excess serum;
- salting and turning the cheese.
These steps can also be automated using continuous processing systems.
The curd is divided up and placed in moulds, the casein code (a progressive number identifying each wheel) is applied to the side of the hot cheese which is then compacted using special equipment, namely manual or pneumatic presses. The cheese is pressed for several hours, then it is transferred to a marking mould which impresses the Asiago DOP logo onto the side.
The pre-salting stage is carried out in controlled temperature and humidity conditions, generally between 10-15°C and with relative humidity at 80/85% for at least 48 hours. If the salting process is not completed in the paste, it can be carried out in two other ways: by spreading salt over the surface of the cheese or by soaking it in brine (20 ± 2 °C).
The last step is the ageing process (maturation) which lasts at least 20 days and must take place in warehouses located within the area of origin where the storage tem

Manufacturer: Asiago

: Asiago D.O.P

Asiago Fresco DOP
Asiago Fresco has a pleasantly mild taste. It is soft and slightly sticky but melts easily in the mouth. It has a sweet, slightly acidic flavour due to its young age but is not salty and never bitter. After swallowing it leaves a slightly sweet and acidic lingering taste, easy, but so enjoyable it makes you long for another slice.
Articolo - 01/10/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Asiago Fresco DOP
Asiago Fresco has a pleasantly mild taste. It is soft and slightly sticky but melts easily in the mouth. It has a sweet, slightly acidic flavour due to its young age but is not salty and never bitter. After swallowing it leaves a slightly sweet and acidic lingering taste, easy, but so enjoyable it makes you long for another slice.
Articolo - 01/10/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Polenta with cheese
A recipe from our customer Delia! Ingredients for 4 people: - 250 g instant polenta "Principato di Lucedio" - 1.5 liters of water - Salt from Trapani "Oro di Sicilia" - 200 g Valtellina Casera DOP - 200 g Asiago Fresco DOP - 100 g butter - 50 g grated Asiago DOP Stagionato - sage
Ricetta - 05/02/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Spaghetti with minced meat and tomato sauce
Ingredients for 5 people: - 600 g ground beef - 150 g chopped mortadella "Al Berlinghetto" + 4 slices of mortadella - 50 g grated Pecorino Romano DOP - 50 g grated Parmigiano Reggiano DOP - 50 g thinly sliced ​​fresh Asiago DOP - 4 eggs - 1 tablespoon breadcrumbs - Salt and pepper - 2 cloves garlic, minced - Chopped parsley - Extra Virgin Olive Oil "Frantoio Franci" - 720 g Tomato puree "Masseria Dauna" - 500 g spaghetti "de Carolis"
Ricetta - 10/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Lasagne al forno
Ingredients for 8 people: - 250 g La Sfoglia “La Campofilone” - 3 jars of Bolognese sauce Chianina beef IGP “Arconatura” - 250 g young Asiago DOP (cheese) - 150 g Parmigiano Reggiano - 750 ml Béchamel sauce - some butter
Ricetta - 30/10/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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