Asiago Pressato

$15.00/Lb


Asiago is one of those cheeses that seems like a timeless component of Italian cuisine. In fact, it was developed in the 1920s. It’s a testament to its deliciousness that Asiago has become a classic in a single century. And it’s not hard to see why. Made on the Asiago-Alpine Plateau, the cheese is semi-cooked, milky-sweet, and slightly supple when young. Asiago Pressato is aged for 3-5 weeks, and its PDO status means it’s a product of utmost integrity that’s been monitored and regulated at every step of the make process.




Just the Facts

Country
Italy
Region
Veneto
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
3-5 weeks

Pour a glass of...
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    Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.

  • 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 to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • 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.



  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

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