Asiago D.O.P. Dolce

The history of Asiago cheese is lost in the history of the population of the Asiago plateau from which it takes its name. Normally the origin of the asiago dates back to the tenth century but there are rare documents even older that speak of Asiago produced with sheep’s milk (today and produced with only cow’s milk).

In the fifteenth century it began to replace sheep milk with cow milk, a process that in the nineteenth century saw the competitive replacement of milk from sheep to cattle.

The production area of the Asiago was initially present only on the Asiago Plateau, later it extended into the neighboring lowland areas and the nearby Trentino pastures.

There are different types of production, the difference depends mainly on the seasoning that can last months or several weeks.

With a sweet and soft taste, Asiago D.O.P. is the fourth most known and produced cheese in Italy. The cheese is known by about 95% of Italians, every year they produce about 23 thousand tons for the foreign and Italian market.

It’s a fresh cheese from the Alps. Semi hard, semi-cooked paste of white color slightly straw-yellow with marked and irregular holes, has a thin and elastic crust. Rich in live lactic ferments, has a delicate, soft and pleasant taste with a pleasant milk aroma

Nutritional Values (per 100 gr.)
• Energy: 1518 kJ - 366 kcal
• Protein: 24 g
• Carbohydrates: none
• Fats: 30 g of which saturated: 18 g
• Salt: 1,7g

SPEDIZIONI

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Il prodotto viene spedito fresco a poche ore dalla produzione da Andria in Puglia 

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