Asiago Pressato DOP

Asiago Pressato DOP

Fairly recent version of the classic Asiago DOP, produced with whole cow's milk and is characterized by short curing times.

The version with the dark rind is emphasized in the quality of the raw material and craftsmanship.

Organoleptic characteristics

Aspect and texture

white or slightly straw-colored paste, combined with the cutting, soft and with holes media

Taste

delicate and pleasant

Serving suggestions

bodied white wines or light reds. Acacia honey, mustard green tomatoes. "Biove" bread.

Technical characteristics

Milk

vaccine, whole, raw or pasteurized

Production method

artisanal and industrial

Paste

cooked, pressed

Salting

in brine

Ripening

20 days minimum

Production period

all over the year

Fats

44% Mgss

Weight

about 11-15 kg

Dimensions

h cm 10-15; diameter cm 30-40

Producers

Cheesemakers and farmers members of the Consortium for Asiago production and protection

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.