It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.
The shipping cost changes every 6 bottles.
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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.
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 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.
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.
