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Asiago Pressato

$12.99/LB
Asiago is a D.O.P (protected designation of origin) cheese produced from the pastureland in the Po River Valley to the Alpine meadows on the Asiago plateau and in the province of Trent in northeastern Italy, area covered within the regions of Veneto and Trentino Alto Adige. Asiago D.O.P. is produced in two distinct ways that correspond to aging time, offering two unique cheeses. Aged Asiago (''vecchio'') is reminiscent of the fragrance of yeast and dried fruit. To the touch, it is fairly solid; slightly elastic if relatively young, and Harder when fully matured. The darker shades of straw yellow typical of this variety can sometimes reach the intensity of amber. The sweet taste can acquire a somewhat more savoury flavour and ranges to slightly piquant. Made of raw cows' milk. Try with a full red, or an amber ale.

Just the facts

Country Italy
Region Veneto
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 3-5 weeks
Cheese Type Fontina and Melting
Wheel Weight 30 lbs
Pairing Recommendations

Pour a glass of...

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

     

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Wheat Beer, Weisse, Hefeweizen, Wit
    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.

  • Chianti

    Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
    Pair with: An herb-crusted cheese like Hudson Flower or a young Tuscan Pecorino.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

Reviews
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