Culture Magazine

FORMAGGIOASIAGODOP | ASIAGOCHEESE.COM YES TO NATURE! Asiago PDO is made on the asiago plateau, the largest in Europe. A special place surrounded by nature where the mild climate, healthy air, pure water, and rich vegetation provide pastures for optimal that results in the production of high quality milk. This leads to a pure and delicious cheese that is made following a strict set of rules to ensure its quality throughout various steps. SÌ, FANTASIA. Yes to creativity! Sliced, diced, grated, melted, flaked. Asiago PDO cheese is the perfect ally for all your recipes, from a delicious sandwich to a gourmet dish. So much flavor, so many uses, discovered one bite at a time. YES TO TRADITION! Only if it is PDO is it truly Asiago cheese, produced with fresh milk from unique territories, alpine meadows, and pastures of the Veneto and Trentino regions of Italy. Here, for centuries, nature has coexisted with the ancient local dairy art, giving life to a cheese with inimitable characteristics. FRESH ASIAGO PDO (FRESCO) All the flavor of fresh milk in a young and delicate cheese. Fresh Asiago PDO melts in the mouth with every bite, giving sweet and slightly acidic notes. Its paste is white or straw yellow in color, with marked and irregular holes. It is produced with whole milk using bovine or vegetable rennet, and left to mature for at least 20 days. When it exceeds 40 days of maturation, it is called Asiago DOP Riserva. AGED ASIAGO PDO (STAGIONATO) Months of slow ripening give life to three types of Asiago PDO: Asiago PDO Mezzano, aged from 4 to 10 months Asiago PDO Vecchio, from 10 to 15 months Asiago PDO Stravecchio, aged over 15 months All made with partially skimmed milk using bovine or vegetable rennet, they are naturally free of lactose and lysozyme. Colors range from straw to ocher, with small or medium-sized holes and a strong and savory taste, which increases at advanced maturation. 100% natural. FORMAGGIO PDO

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