Asiago Fresco Pressato

Asiago is a hard cow’s milk cheese, made in the Veneto region of Italy from pasteurized, unpasteurized and aged from 1 to 4 months. With an intense flavor and a subtle tang of acidity, it has a rich buttery texture. In the northern Italian regions of Vicenza, Trento and Padova, the famed Asiago cheese is a defining symbol of their culinary heritage. The fresh milk used to produce these mozzarella-type cheeses is combined with rennet in a traditional process that also provides a distinct food culture. Similarly to the ancient Romans, who made famous such regional products as wine and olive oil, peoples of these areas have always prioritized quality over quantity.