Compare Fresh and Aged Asiago

Fresh Asiago

Asiago Fresco

Fresh Asiago is a cheese with a young flavour and a taste of milk fresh from the cow, melting in the mouth to release sweet and slightly sour notes.

Nutritional Values

The cheese’s digestibility and palatability, and the presence of live lactic ferments, are qualities appreciated by nutritionists who recommend Fresh Asiago for a good, healthy diet.

Nutritional values of Fresh Asiago per 100 g.
Energy: Lipids: Protein: Carbohydrates:
368 Kcal -1526,5 Kj 30% 24,5% none
Minerals: NaCl: Vitamins: Cholesterol:
Ca 700 mg, P 500 mg, Fe tracce 1,7% A 150 µg - B1, B2, PP, tracce 85 mg
Physical Characteristics
Seasoning Dimensions: Crust: Shape:
at least 20 days diameter 30-40cm
height 11-15cm
thin and elastic cylindrical with straight or slightly convex sides; flat or almost flat
Weight: Paste: Taste:  
11 - 15 Kg holes marked and irregular, colour white or slightly yellowish delicate and pleasant  
RECOGNISE IT BY SIGHT
RECOGNISE IT BY SIGHT

The cut cheese presents a white or pale yellow colour. The holes are marked and irregular.

RECOGNISE IT BY TOUCH
RECOGNISE IT BY TOUCH

It is soft like a sponge cake and has an elastic feel.

RECOGNISE IT BY SMELL
RECOGNISE IT BY SMELL

The aromas are reminiscent of yoghurt and butter.

RECOGNISE IT BY TASTE
RECOGNISE IT BY TASTE

It has a delicate and pleasant flavour.

Aged Asiago

Asiago Stagionato

Aged Asiago is a flavourful cheese with a strong personality. It should be chewed slowly until its aromatic notes explode in the mouth. It can be “Mezzano” (medium seasoned), “Vecchio” (mature) or “Stravecchio” (extra mature) depending on the seasoning.

NUTRITIONAL CHARACTERISTICS

Aged Asiago is a product much appreciated for its uniqueness and its flavour, whose strong personality differentiates it from any other seasoned cheese. It can contribute up to 50% of daily protein requirements, with a protein content of high nutritional value.

Nutritional values of Aged Asiago per 100 g.
Energy: Lipids: Protein: Carbohydrate:
382 Kcal -1586 Kj 30% 28% absent
Minerals: NaCl: Vitamins: Cholesterol:
Ca 990 mg, P 660 mg, Fe trace 2,4% A 150 µg – B1, B2, PP, trace 86 mg
PHYSICAL CHARACTERISTICS
SEASONING: DIMENSIONS: CRUST: SHAPE:
at least 60 days from the last day of the production month. This can be:
- “Mezzano” at 4-6 months
- “Vecchio” over 10 months
- “Stravecchio” over 15 months
diameter 30 – 36 cm;
height 9 -12 cm
smooth and regular cylindrical with straight sides, flat or almost flat
WEIGHT: PASTE: TASTE:
8 – 12 kg sparse holes of small and medium size, pale yellow colour sweet (Mezzano)
fragrant (Vecchio)
intense (Stravecchio)
RECOGNISE IT BY SIGHT
RECOGNISE IT BY SIGHT

The cut cheese presents a yellow or pale yellow colour. The eye formation is of small or medium size.

RECOGNISE IT BY TOUCH
RECOGNISE IT BY TOUCH

It is compact but soft in structure. As seasoning progresses it continues to harden.

RECOGNISE IT BY SMELL
RECOGNISE IT BY SMELL

The smell is reminiscent of bread or pizza dough, dry hazelnuts and almonds.

RECOGNISE IT BY TASTE
RECOGNISE IT BY TASTE

The taste is strong and flavourful. The rich aroma develops with seasoning and the flavour is enhanced by pleasant and even piquant notes.

Membro di Aicig e Orgin
Membro di Aicig e Origin.