Asiago Mezzano DOP

Raw material Raw cow's milk Shape & Texture The rind is smooth and regular, amber in colour. The paste is straw yellow, compact with small to medium eyes Taste Sweet and slightly salty, with aromas of honey, cooked butter and flowers Curiosity Asiago production dates back to the year 1000, when it was produced with sheep's milk. In 1500 sheeps were replaced with cows and shepherds developed the production technique still used today in the mountain dairies. The most ancient Asiago is Asiago d'Allevo, whereas Asiago Pressato is a more recent cheese, produced since the '20

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