Asiago d’Allevo is a DOP thermalized cow’s milk cheese produced in the provinces of Vicenza, Trento, Padova and Treviso. There are two main types of Asiago: d’Allevo and Pressato. The d’Allevo version is the more traditional of the two. Once the partially skimmed milk is heated and coagulated, it is placed in special wooden molds, brined, and then aged for several months. Our mezzano (medium-aged) version develops a pleasant, yeasty aroma, compact texture and more savory flavor following 5 months of aging.
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